Sheet Pan Lemon Herb Chicken and Roasted Veggie Bowl

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

Sheet Pan Lemon Herb Chicken and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Veggie Bowl

Enjoy a vibrant and satisfying bowl featuring tender lemon herb chicken, perfectly roasted zucchini, bell pepper, and red onion, all complemented by a serving of fluffy quinoa. This dish is balanced with lean protein, fresh veggies, and a zesty, aromatic dressing for a delicious, clean meal.

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NUTRITION

369kcal
Protein
37.2g
Fat
10.4g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Cooked Quinoa

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan and brush with half of the lemon herb dressing.

  • 4

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces and spread evenly on the sheet pan around the chicken.

  • 5

    Drizzle the remaining dressing over the vegetables and toss gently to coat.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Warm the cooked quinoa separately if needed.

  • 8

    Assemble your bowl by layering the quinoa as a base, then topping with the roasted chicken and vegetables.

  • 9

    Serve warm and enjoy your delicious, balanced meal.

Sheet Pan Lemon Herb Chicken and Roasted Veggie Bowl

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

Sheet Pan Lemon Herb Chicken and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Veggie Bowl

Enjoy a vibrant and satisfying bowl featuring tender lemon herb chicken, perfectly roasted zucchini, bell pepper, and red onion, all complemented by a serving of fluffy quinoa. This dish is balanced with lean protein, fresh veggies, and a zesty, aromatic dressing for a delicious, clean meal.

NUTRITION

369kcal
Protein
37.2g
Fat
10.4g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Cooked Quinoa

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan and brush with half of the lemon herb dressing.

  • 4

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces and spread evenly on the sheet pan around the chicken.

  • 5

    Drizzle the remaining dressing over the vegetables and toss gently to coat.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Warm the cooked quinoa separately if needed.

  • 8

    Assemble your bowl by layering the quinoa as a base, then topping with the roasted chicken and vegetables.

  • 9

    Serve warm and enjoy your delicious, balanced meal.