Chicken and Roasted Vegetable Power Bowl with Creamy Lemon Dressing

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

Chicken and Roasted Vegetable Power Bowl with Creamy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Power Bowl with Creamy Lemon Dressing

Savor a balanced bowl featuring tender chicken, perfectly roasted vegetables, and a tangy creamy lemon dressing. This power bowl delivers vibrant flavors and textures that are both nutritious and satisfying, making it ideal for any meal of the day.

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NUTRITION

474kcal
Protein
50.4g
Fat
12.1g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Roasted)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup chopped Broccoli

1/2 cup Cooked Quinoa

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

Pinch Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped red bell pepper, zucchini, and broccoli with a drizzle of olive oil, garlic powder, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper. Cook the chicken in a skillet over medium heat or bake until fully cooked and juices run clear, about 6-7 minutes per side if using a skillet.

  • 4

    Allow the chicken to rest for a few minutes before slicing into strips.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt, fresh lemon juice, and a pinch of salt and pepper to create the creamy lemon dressing.

  • 6

    To assemble the power bowl, layer the cooked quinoa, roasted vegetables, and sliced chicken. Drizzle the creamy lemon dressing over the top.

  • 7

    Serve immediately and enjoy your nutrient-packed power bowl.

Chicken and Roasted Vegetable Power Bowl with Creamy Lemon Dressing

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

Chicken and Roasted Vegetable Power Bowl with Creamy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Power Bowl with Creamy Lemon Dressing

Savor a balanced bowl featuring tender chicken, perfectly roasted vegetables, and a tangy creamy lemon dressing. This power bowl delivers vibrant flavors and textures that are both nutritious and satisfying, making it ideal for any meal of the day.

NUTRITION

474kcal
Protein
50.4g
Fat
12.1g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Roasted)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup chopped Broccoli

1/2 cup Cooked Quinoa

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

Pinch Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped red bell pepper, zucchini, and broccoli with a drizzle of olive oil, garlic powder, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper. Cook the chicken in a skillet over medium heat or bake until fully cooked and juices run clear, about 6-7 minutes per side if using a skillet.

  • 4

    Allow the chicken to rest for a few minutes before slicing into strips.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt, fresh lemon juice, and a pinch of salt and pepper to create the creamy lemon dressing.

  • 6

    To assemble the power bowl, layer the cooked quinoa, roasted vegetables, and sliced chicken. Drizzle the creamy lemon dressing over the top.

  • 7

    Serve immediately and enjoy your nutrient-packed power bowl.