Lemon-Herb Roasted Chicken and Fresh Veggie Bowl

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

Lemon-Herb Roasted Chicken and Fresh Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Fresh Veggie Bowl

Enjoy a vibrant bowl featuring tender lemon-herb roasted chicken paired with a medley of fresh, roasted veggies and a light serving of quinoa. This dish is bursting with zesty flavors and wholesome ingredients that make each bite a refreshing experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

378kcal
Protein
38.3g
Fat
10.3g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

1 piece (3.5 oz) Chicken Breast (100g)

1/2 cup cooked Quinoa (93g)

1 cup broccoli (91g)

1 medium carrot (61g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tbsp Fresh Herbs (Thyme & Rosemary, 3g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, and freshly chopped herbs. Set aside the dressing.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush with half of the lemon herb dressing and season lightly with salt and pepper.

  • 4

    Rinse and chop the broccoli and carrot into bite-sized pieces. Toss them in the remaining dressing.

  • 5

    Arrange the veggies around the chicken on the baking tray.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 8

    Assemble your bowl by placing the quinoa as a base, topping it with slices of roasted chicken and the fresh veggie mix.

  • 9

    Enjoy your Lemon-Herb Roasted Chicken and Fresh Veggie Bowl while warm!

Lemon-Herb Roasted Chicken and Fresh Veggie Bowl

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

Lemon-Herb Roasted Chicken and Fresh Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Fresh Veggie Bowl

Enjoy a vibrant bowl featuring tender lemon-herb roasted chicken paired with a medley of fresh, roasted veggies and a light serving of quinoa. This dish is bursting with zesty flavors and wholesome ingredients that make each bite a refreshing experience.

NUTRITION

378kcal
Protein
38.3g
Fat
10.3g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

1 piece (3.5 oz) Chicken Breast (100g)

1/2 cup cooked Quinoa (93g)

1 cup broccoli (91g)

1 medium carrot (61g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tbsp Fresh Herbs (Thyme & Rosemary, 3g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, and freshly chopped herbs. Set aside the dressing.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush with half of the lemon herb dressing and season lightly with salt and pepper.

  • 4

    Rinse and chop the broccoli and carrot into bite-sized pieces. Toss them in the remaining dressing.

  • 5

    Arrange the veggies around the chicken on the baking tray.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 8

    Assemble your bowl by placing the quinoa as a base, topping it with slices of roasted chicken and the fresh veggie mix.

  • 9

    Enjoy your Lemon-Herb Roasted Chicken and Fresh Veggie Bowl while warm!