Lemon-Herb Roasted Chicken and Veggie Quinoa Bowl

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

Lemon-Herb Roasted Chicken and Veggie Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Veggie Quinoa Bowl

Savor the bright flavors of lemon and fresh herbs in this roasted chicken and veggie quinoa bowl. Tender, juicy chicken is seasoned with zesty lemon and aromatic herbs, roasted alongside vibrant bell peppers, zucchini, and red onions. Paired with fluffy quinoa, this bowl is a harmonious blend of textures and flavors that satisfy and energize.

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NUTRITION

399kcal
Protein
41g
Fat
10.8g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the lemon juice, olive oil, mixed herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on a baking tray and coat evenly with half of the marinade. Let it rest while you prepare the vegetables.

  • 4

    Toss the diced bell pepper, sliced zucchini, and red onion with the remaining marinade on a separate baking tray.

  • 5

    Roast both the chicken and vegetables in the oven. Bake the chicken for about 20-25 minutes (or until it reaches an internal temperature of 165°F) and the vegetables for 15-20 minutes until tender and lightly charred.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Slice the roasted chicken and assemble your bowl by layering the cooked quinoa, roasted vegetables, and chicken slices.

  • 8

    Serve warm, and enjoy your flavorful, hearty bowl!

Lemon-Herb Roasted Chicken and Veggie Quinoa Bowl

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

Lemon-Herb Roasted Chicken and Veggie Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Veggie Quinoa Bowl

Savor the bright flavors of lemon and fresh herbs in this roasted chicken and veggie quinoa bowl. Tender, juicy chicken is seasoned with zesty lemon and aromatic herbs, roasted alongside vibrant bell peppers, zucchini, and red onions. Paired with fluffy quinoa, this bowl is a harmonious blend of textures and flavors that satisfy and energize.

NUTRITION

399kcal
Protein
41g
Fat
10.8g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the lemon juice, olive oil, mixed herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on a baking tray and coat evenly with half of the marinade. Let it rest while you prepare the vegetables.

  • 4

    Toss the diced bell pepper, sliced zucchini, and red onion with the remaining marinade on a separate baking tray.

  • 5

    Roast both the chicken and vegetables in the oven. Bake the chicken for about 20-25 minutes (or until it reaches an internal temperature of 165°F) and the vegetables for 15-20 minutes until tender and lightly charred.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Slice the roasted chicken and assemble your bowl by layering the cooked quinoa, roasted vegetables, and chicken slices.

  • 8

    Serve warm, and enjoy your flavorful, hearty bowl!