Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

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

Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

Enjoy a vibrant and nutritious bowl featuring tender lemon-herb chicken, fluffy quinoa, and a medley of roasted vegetables. The bright citrus notes and aromatic herbs enhance the savory flavors of the chicken while the lightly roasted veggies add a satisfying crunch, making this bowl a balanced, nourishing meal ideal for lunch or dinner.

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NUTRITION

397kcal
Protein
41.1g
Fat
10.5g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Zucchini (sliced)

1/2 cup Bell Pepper (sliced)

1/4 cup Red Onion (sliced)

2 Tbsp Lemon Juice

1 tsp Olive Oil

2 Tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and lightly charred.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and chopped fresh herbs, then drizzle with lemon juice.

  • 5

    Grill or pan-sear the chicken breast over medium-high heat for about 6-7 minutes per side until fully cooked.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Slice the chicken breast and arrange it over a bowl of quinoa. Top with the roasted vegetables.

  • 8

    Drizzle any remaining lemon juice over the bowl, garnish with additional herbs if desired, and serve immediately.

Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

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

Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

Enjoy a vibrant and nutritious bowl featuring tender lemon-herb chicken, fluffy quinoa, and a medley of roasted vegetables. The bright citrus notes and aromatic herbs enhance the savory flavors of the chicken while the lightly roasted veggies add a satisfying crunch, making this bowl a balanced, nourishing meal ideal for lunch or dinner.

NUTRITION

397kcal
Protein
41.1g
Fat
10.5g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Zucchini (sliced)

1/2 cup Bell Pepper (sliced)

1/4 cup Red Onion (sliced)

2 Tbsp Lemon Juice

1 tsp Olive Oil

2 Tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and lightly charred.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and chopped fresh herbs, then drizzle with lemon juice.

  • 5

    Grill or pan-sear the chicken breast over medium-high heat for about 6-7 minutes per side until fully cooked.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Slice the chicken breast and arrange it over a bowl of quinoa. Top with the roasted vegetables.

  • 8

    Drizzle any remaining lemon juice over the bowl, garnish with additional herbs if desired, and serve immediately.