Lemon Herb Chicken and Roasted Vegetable Bowl

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

Lemon Herb Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetable Bowl

Savor the bright, fresh flavors of lemon and herbs paired with tender, juicy chicken and perfectly roasted vegetables. This well-balanced bowl harmonizes lean protein with vibrant seasonal produce, making each bite a nourishing celebration of taste.

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NUTRITION

339kcal
Protein
47.2g
Fat
10.4g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup sliced Zucchini (124g)

1/2 medium Red Bell Pepper (75g)

5 Cherry Tomatoes (90g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the sliced zucchini, red bell pepper, and cherry tomatoes with olive oil, lemon juice, mixed dried herbs, salt, and black pepper.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a squeeze of lemon juice. Optionally, sprinkle a pinch of herbs on the chicken.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and golden on the outside.

  • 6

    Slice the chicken breast into strips.

  • 7

    Assemble the bowl by placing the roasted vegetables in a serving bowl and topping with sliced chicken.

  • 8

    Finish with an extra drizzle of lemon juice if desired. Serve warm and enjoy your balanced meal.

Lemon Herb Chicken and Roasted Vegetable Bowl

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

Lemon Herb Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetable Bowl

Savor the bright, fresh flavors of lemon and herbs paired with tender, juicy chicken and perfectly roasted vegetables. This well-balanced bowl harmonizes lean protein with vibrant seasonal produce, making each bite a nourishing celebration of taste.

NUTRITION

339kcal
Protein
47.2g
Fat
10.4g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup sliced Zucchini (124g)

1/2 medium Red Bell Pepper (75g)

5 Cherry Tomatoes (90g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the sliced zucchini, red bell pepper, and cherry tomatoes with olive oil, lemon juice, mixed dried herbs, salt, and black pepper.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a squeeze of lemon juice. Optionally, sprinkle a pinch of herbs on the chicken.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and golden on the outside.

  • 6

    Slice the chicken breast into strips.

  • 7

    Assemble the bowl by placing the roasted vegetables in a serving bowl and topping with sliced chicken.

  • 8

    Finish with an extra drizzle of lemon juice if desired. Serve warm and enjoy your balanced meal.