Sheet Pan Lemon Herb Chicken and Roasted Veggie Bowls

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 Bowls

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Veggie Bowls

Enjoy a vibrant bowl combining succulent lemon herb chicken with roasted broccoli, bell pepper, zucchini, and a serving of fluffy quinoa. This dish is balanced with zesty citrus flavors, aromatic herbs, and a hint of olive oil to enhance the roasted veggies, delivering a clean, nourishing meal.

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NUTRITION

401kcal
Protein
48.2g
Fat
11.2g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Bell Pepper

1 cup diced Zucchini

1 tsp Olive Oil

0.5 cup Cooked Quinoa

1 tbsp Lemon Juice

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the lemon juice, mixed herbs, salt, and pepper to create a marinade.

  • 3

    Toss the chicken breast in the marinade, ensuring it is well coated.

  • 4

    On a sheet pan, arrange the marinated chicken breast along with broccoli, diced zucchini, and sliced bell pepper.

  • 5

    Drizzle olive oil over the veggies and season with additional salt and pepper if desired.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Meanwhile, prepare the quinoa if not already cooked.

  • 8

    Once done, slice the chicken and assemble your bowl by layering quinoa first, then topping with roasted veggies and chicken.

  • 9

    Serve warm and enjoy a balanced and satisfying meal.

Sheet Pan Lemon Herb Chicken and Roasted Veggie Bowls

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 Bowls

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Veggie Bowls

Enjoy a vibrant bowl combining succulent lemon herb chicken with roasted broccoli, bell pepper, zucchini, and a serving of fluffy quinoa. This dish is balanced with zesty citrus flavors, aromatic herbs, and a hint of olive oil to enhance the roasted veggies, delivering a clean, nourishing meal.

NUTRITION

401kcal
Protein
48.2g
Fat
11.2g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Bell Pepper

1 cup diced Zucchini

1 tsp Olive Oil

0.5 cup Cooked Quinoa

1 tbsp Lemon Juice

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the lemon juice, mixed herbs, salt, and pepper to create a marinade.

  • 3

    Toss the chicken breast in the marinade, ensuring it is well coated.

  • 4

    On a sheet pan, arrange the marinated chicken breast along with broccoli, diced zucchini, and sliced bell pepper.

  • 5

    Drizzle olive oil over the veggies and season with additional salt and pepper if desired.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Meanwhile, prepare the quinoa if not already cooked.

  • 8

    Once done, slice the chicken and assemble your bowl by layering quinoa first, then topping with roasted veggies and chicken.

  • 9

    Serve warm and enjoy a balanced and satisfying meal.