Lemon-Garlic Roasted Chicken Power Bowl with Crispy Veggies

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

Lemon-Garlic Roasted Chicken Power Bowl with Crispy Veggies

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Roasted Chicken Power Bowl with Crispy Veggies

Savor a vibrant power bowl featuring tender lemon-garlic roasted chicken paired with a medley of crispy broccoli and red bell pepper, all served over a base of fluffy quinoa. The bright, zesty dressing elevates this dish, making it a nutrient-packed, satisfying meal perfect for any time of the day.

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NUTRITION

504kcal
Protein
43.9g
Fat
20.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, roasted

1 cup Broccoli, chopped

1/2 cup Red Bell Pepper, sliced

1/2 cup Cooked Quinoa

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine 1 tablespoon olive oil, lemon juice, minced garlic, salt, and pepper to create the marinade.

  • 3

    Coat the chicken breast with the marinade and let it sit for at least 15 minutes.

  • 4

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes or until cooked through.

  • 5

    Meanwhile, toss the broccoli and red bell pepper with a pinch of salt, pepper, and a light drizzle of olive oil.

  • 6

    Spread the veggies on a separate baking sheet and roast in the oven for about 15 minutes until crisp-tender with slight charring.

  • 7

    To assemble the power bowl, layer the cooked quinoa as the base, top with sliced roasted chicken, and add the crispy veggies.

  • 8

    Drizzle any remaining marinade over the bowl for extra zest and serve warm.

Lemon-Garlic Roasted Chicken Power Bowl with Crispy Veggies

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

Lemon-Garlic Roasted Chicken Power Bowl with Crispy Veggies

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Roasted Chicken Power Bowl with Crispy Veggies

Savor a vibrant power bowl featuring tender lemon-garlic roasted chicken paired with a medley of crispy broccoli and red bell pepper, all served over a base of fluffy quinoa. The bright, zesty dressing elevates this dish, making it a nutrient-packed, satisfying meal perfect for any time of the day.

NUTRITION

504kcal
Protein
43.9g
Fat
20.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, roasted

1 cup Broccoli, chopped

1/2 cup Red Bell Pepper, sliced

1/2 cup Cooked Quinoa

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine 1 tablespoon olive oil, lemon juice, minced garlic, salt, and pepper to create the marinade.

  • 3

    Coat the chicken breast with the marinade and let it sit for at least 15 minutes.

  • 4

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes or until cooked through.

  • 5

    Meanwhile, toss the broccoli and red bell pepper with a pinch of salt, pepper, and a light drizzle of olive oil.

  • 6

    Spread the veggies on a separate baking sheet and roast in the oven for about 15 minutes until crisp-tender with slight charring.

  • 7

    To assemble the power bowl, layer the cooked quinoa as the base, top with sliced roasted chicken, and add the crispy veggies.

  • 8

    Drizzle any remaining marinade over the bowl for extra zest and serve warm.