Lemon Herb Chicken and Roasted Vegetable Power 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 Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetable Power Bowl

A vibrant power bowl featuring juicy lemon herb chicken paired with a medley of roasted vegetables and quinoa. The zesty marinade and perfectly roasted veggies create a wholesome, flavor-packed meal that fuels your day.

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NUTRITION

404kcal
Protein
43.5g
Fat
11.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes

1 medium Zucchini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Chop the broccoli, halve the cherry tomatoes, and slice the zucchini. Toss the vegetables with the remaining marinade and a pinch of salt and pepper.

  • 5

    Arrange the marinated chicken and vegetables on a baking tray. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    Meanwhile, prepare quinoa as per package directions if not already cooked.

  • 7

    Once done, slice the chicken and serve it over a bed of quinoa. Top with the roasted vegetables.

  • 8

    Enjoy your nutritious Lemon Herb Chicken and Roasted Vegetable Power Bowl!

Lemon Herb Chicken and Roasted Vegetable Power 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 Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetable Power Bowl

A vibrant power bowl featuring juicy lemon herb chicken paired with a medley of roasted vegetables and quinoa. The zesty marinade and perfectly roasted veggies create a wholesome, flavor-packed meal that fuels your day.

NUTRITION

404kcal
Protein
43.5g
Fat
11.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes

1 medium Zucchini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Chop the broccoli, halve the cherry tomatoes, and slice the zucchini. Toss the vegetables with the remaining marinade and a pinch of salt and pepper.

  • 5

    Arrange the marinated chicken and vegetables on a baking tray. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    Meanwhile, prepare quinoa as per package directions if not already cooked.

  • 7

    Once done, slice the chicken and serve it over a bed of quinoa. Top with the roasted vegetables.

  • 8

    Enjoy your nutritious Lemon Herb Chicken and Roasted Vegetable Power Bowl!