Lemon-Herb Roasted Chicken with Fresh Vegetable Power Bowl

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

Lemon-Herb Roasted Chicken with Fresh Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Fresh Vegetable Power Bowl

Enjoy a vibrant bowl featuring tender lemon-herb roasted chicken atop a fresh bed of mixed vegetables and quinoa. The bright, zesty flavors of lemon and herbs blend perfectly with crisp vegetables to create a balanced, nutrient-dense dish that is as satisfying in flavor as it is in its clean, wholesome ingredients.

Try 3 days free, then $12.99 / mo.

NUTRITION

332kcal
Protein
39.6g
Fat
10.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1/2 cup Red Bell Pepper

1/4 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, mixed dried herbs, and a drizzle of lemon juice.

  • 3

    Place the chicken on a baking tray and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the power bowl by placing baby spinach in the base of a bowl.

  • 5

    Halve the cherry tomatoes, slice the cucumber and red bell pepper, and add them over the spinach.

  • 6

    Add the cooked quinoa to the bowl.

  • 7

    Once the chicken is done, slice it into strips and place it on top of the vegetables.

  • 8

    Drizzle with olive oil and a little extra lemon juice if desired, then gently toss to combine the flavors.

  • 9

    Serve immediately and enjoy your nutrient-packed meal.

Lemon-Herb Roasted Chicken with Fresh Vegetable Power Bowl

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

Lemon-Herb Roasted Chicken with Fresh Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Fresh Vegetable Power Bowl

Enjoy a vibrant bowl featuring tender lemon-herb roasted chicken atop a fresh bed of mixed vegetables and quinoa. The bright, zesty flavors of lemon and herbs blend perfectly with crisp vegetables to create a balanced, nutrient-dense dish that is as satisfying in flavor as it is in its clean, wholesome ingredients.

NUTRITION

332kcal
Protein
39.6g
Fat
10.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1/2 cup Red Bell Pepper

1/4 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, mixed dried herbs, and a drizzle of lemon juice.

  • 3

    Place the chicken on a baking tray and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the power bowl by placing baby spinach in the base of a bowl.

  • 5

    Halve the cherry tomatoes, slice the cucumber and red bell pepper, and add them over the spinach.

  • 6

    Add the cooked quinoa to the bowl.

  • 7

    Once the chicken is done, slice it into strips and place it on top of the vegetables.

  • 8

    Drizzle with olive oil and a little extra lemon juice if desired, then gently toss to combine the flavors.

  • 9

    Serve immediately and enjoy your nutrient-packed meal.