Lemon-Herb Roasted Chicken and Vegetable Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Roasted Chicken and Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Vegetable Bowl

Savor the zesty freshness of lemon-infused roasted chicken paired with a colorful medley of seasonal vegetables and a bed of fluffy quinoa. This bowl balances tender, herb-marinated chicken with lightly roasted broccoli, bell peppers, and zucchini, all drizzled with a touch of olive oil and lemon juice. A perfect meal that’s both refreshing and satisfying.

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NUTRITION

404kcal
Protein
46.2g
Fat
11g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, mix lemon juice, chopped fresh herbs, and olive oil to create a marinade.

  • 3

    Coat the 6 oz chicken breast with the lemon-herb marinade and season with a pinch of salt and pepper.

  • 4

    Place the chicken breast on a baking tray and surround it with the mixed vegetables.

  • 5

    Roast in the oven for about 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Assemble the bowl by placing the cooked quinoa as the base, topping with the roasted chicken and vegetables.

  • 8

    Drizzle any remaining pan juices over the bowl and serve warm.

Lemon-Herb Roasted Chicken and Vegetable Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Roasted Chicken and Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Vegetable Bowl

Savor the zesty freshness of lemon-infused roasted chicken paired with a colorful medley of seasonal vegetables and a bed of fluffy quinoa. This bowl balances tender, herb-marinated chicken with lightly roasted broccoli, bell peppers, and zucchini, all drizzled with a touch of olive oil and lemon juice. A perfect meal that’s both refreshing and satisfying.

NUTRITION

404kcal
Protein
46.2g
Fat
11g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, mix lemon juice, chopped fresh herbs, and olive oil to create a marinade.

  • 3

    Coat the 6 oz chicken breast with the lemon-herb marinade and season with a pinch of salt and pepper.

  • 4

    Place the chicken breast on a baking tray and surround it with the mixed vegetables.

  • 5

    Roast in the oven for about 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Assemble the bowl by placing the cooked quinoa as the base, topping with the roasted chicken and vegetables.

  • 8

    Drizzle any remaining pan juices over the bowl and serve warm.