Quinoa Bowl with Lemon-Herb Chicken and Roasted Vegetables

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

Quinoa Bowl with Lemon-Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Quinoa Bowl with Lemon-Herb Chicken and Roasted Vegetables

Savor a vibrant bowl featuring tender lemon-herb grilled chicken breast, fluffy quinoa, and an assortment of roasted vegetables. This dish is bursting with fresh, zesty flavors and perfectly balanced to fuel your day while staying within your targeted protein and calorie ranges.

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NUTRITION

400kcal
Protein
41.2g
Fat
11g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup assorted roasted Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a small bowl, mix the olive oil, lemon juice, and chopped fresh herbs to create a marinade.

  • 3

    Coat the chicken breast evenly with half of the lemon-herb marinade, and let it sit for 10 minutes.

  • 4

    Chop your assortment of vegetables (bell pepper, zucchini, red onion) into bite-sized pieces. Toss with the remaining marinade.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    While the vegetables are roasting, grill or pan-sear the chicken breast over medium heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Prepare the quinoa as per package instructions if not already cooked.

  • 8

    Assemble the bowl: Start with the cooked quinoa, top with sliced lemon-herb chicken, and arrange the roasted vegetables on the side.

  • 9

    Drizzle a little extra lemon juice if desired, garnish with additional herbs, and serve warm.

Quinoa Bowl with Lemon-Herb Chicken and Roasted Vegetables

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

Quinoa Bowl with Lemon-Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Quinoa Bowl with Lemon-Herb Chicken and Roasted Vegetables

Savor a vibrant bowl featuring tender lemon-herb grilled chicken breast, fluffy quinoa, and an assortment of roasted vegetables. This dish is bursting with fresh, zesty flavors and perfectly balanced to fuel your day while staying within your targeted protein and calorie ranges.

NUTRITION

400kcal
Protein
41.2g
Fat
11g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup assorted roasted Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a small bowl, mix the olive oil, lemon juice, and chopped fresh herbs to create a marinade.

  • 3

    Coat the chicken breast evenly with half of the lemon-herb marinade, and let it sit for 10 minutes.

  • 4

    Chop your assortment of vegetables (bell pepper, zucchini, red onion) into bite-sized pieces. Toss with the remaining marinade.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    While the vegetables are roasting, grill or pan-sear the chicken breast over medium heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Prepare the quinoa as per package instructions if not already cooked.

  • 8

    Assemble the bowl: Start with the cooked quinoa, top with sliced lemon-herb chicken, and arrange the roasted vegetables on the side.

  • 9

    Drizzle a little extra lemon juice if desired, garnish with additional herbs, and serve warm.