Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

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

Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

A vibrant bowl bursting with the earthiness of lentils, the sweetness of roasted vegetables, and the zest of a lemon-herb dressing. Tender grilled chicken adds a savory boost, balanced by crumbled feta for a creamy finish. Enjoy every mouthful of this hearty, colorful dish that sings with fresh, seasonal flavors.

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NUTRITION

503kcal
Protein
45.9g
Fat
17.1g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (100g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Zucchini (90g)

1/4 medium Red Onion (40g)

1/4 cup Roasted Chickpeas (40g)

3 oz Grilled Chicken Breast (85g)

1/4 cup Crumbled Feta Cheese (38g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Herbs (Parsley & Thyme, 4g)

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting vegetables and chickpeas.

  • 2

    Toss diced red bell pepper, sliced zucchini, and red onion wedges with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 3

    Add chickpeas to the baking sheet, lightly season them, and roast everything for about 20 minutes until the vegetables are tender and slightly caramelized.

  • 4

    Meanwhile, grill the chicken breast until fully cooked and lightly charred, then slice into strips.

  • 5

    In a bowl, combine the cooked lentils with the roasted vegetables and chickpeas.

  • 6

    Drizzle with lemon juice and a touch of olive oil, and toss with fresh parsley and thyme.

  • 7

    Top the bowl with grilled chicken slices and crumbled feta cheese.

  • 8

    Serve warm and enjoy the burst of lemon-herb flavors.

Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

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

Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

A vibrant bowl bursting with the earthiness of lentils, the sweetness of roasted vegetables, and the zest of a lemon-herb dressing. Tender grilled chicken adds a savory boost, balanced by crumbled feta for a creamy finish. Enjoy every mouthful of this hearty, colorful dish that sings with fresh, seasonal flavors.

NUTRITION

503kcal
Protein
45.9g
Fat
17.1g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (100g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Zucchini (90g)

1/4 medium Red Onion (40g)

1/4 cup Roasted Chickpeas (40g)

3 oz Grilled Chicken Breast (85g)

1/4 cup Crumbled Feta Cheese (38g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Herbs (Parsley & Thyme, 4g)

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting vegetables and chickpeas.

  • 2

    Toss diced red bell pepper, sliced zucchini, and red onion wedges with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 3

    Add chickpeas to the baking sheet, lightly season them, and roast everything for about 20 minutes until the vegetables are tender and slightly caramelized.

  • 4

    Meanwhile, grill the chicken breast until fully cooked and lightly charred, then slice into strips.

  • 5

    In a bowl, combine the cooked lentils with the roasted vegetables and chickpeas.

  • 6

    Drizzle with lemon juice and a touch of olive oil, and toss with fresh parsley and thyme.

  • 7

    Top the bowl with grilled chicken slices and crumbled feta cheese.

  • 8

    Serve warm and enjoy the burst of lemon-herb flavors.