Name: Creamy Lemon Herb Chicken Prep Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tsp olive oil; 0.25 cup non-fat Greek yogurt; 1 tbsp lemon juice; 0.5 tsp lemon zest; 1 clove garlic; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken Prep Bowls

Herb-roasted chicken breast served over fluffy quinoa and crisp asparagus, finished with a velvety lemon-yogurt sauce that provides a bright, zesty zing.

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NUTRITION

Protein

46.0g

Fat

10.9g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

1 tsp olive oil

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Season the chicken breast evenly with the dried oregano, half of the sea salt, and half of the black pepper.
3
Place the chicken and asparagus spears on the baking sheet, drizzling the asparagus with olive oil and the remaining salt and pepper.
4
Roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
5
While roasting, prepare the sauce by whisking together the Greek yogurt, lemon juice, lemon zest, minced garlic, and fresh parsley in a small bowl.
6
Slice the roasted chicken into strips and divide between prep bowls along with the cooked quinoa and roasted asparagus.
7
Drizzle the creamy lemon herb sauce over the chicken and vegetables before serving or sealing for meal prep.