Lentil and Vegetable Power Bowl

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

Lentil and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Power Bowl

Sautéed chicken and earthy lentils tossed with vibrant steamed broccoli and fresh spinach in a bright, zesty lemon dressing.

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NUTRITION

476kcal
Protein
48.1g
Fat
11.3g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

1 cup cooked brown lentils

1 cup broccoli florets

2 cup baby spinach

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Season the chicken breast evenly with the sea salt, black pepper, and garlic powder.

  • 2

    Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is golden.

  • 3

    While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 4

    Slice the cooked chicken breast into thin strips or bite-sized cubes.

  • 5

    In a large serving bowl, combine the cooked brown lentils, sliced chicken, steamed broccoli, and fresh baby spinach.

  • 6

    Whisk together the extra virgin olive oil and lemon juice in a small jar, then drizzle over the bowl and toss gently until the spinach is slightly wilted from the warmth of the other ingredients.

Lentil and Vegetable Power Bowl

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

Lentil and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Power Bowl

Sautéed chicken and earthy lentils tossed with vibrant steamed broccoli and fresh spinach in a bright, zesty lemon dressing.

NUTRITION

476kcal
Protein
48.1g
Fat
11.3g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

1 cup cooked brown lentils

1 cup broccoli florets

2 cup baby spinach

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Season the chicken breast evenly with the sea salt, black pepper, and garlic powder.

  • 2

    Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is golden.

  • 3

    While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 4

    Slice the cooked chicken breast into thin strips or bite-sized cubes.

  • 5

    In a large serving bowl, combine the cooked brown lentils, sliced chicken, steamed broccoli, and fresh baby spinach.

  • 6

    Whisk together the extra virgin olive oil and lemon juice in a small jar, then drizzle over the bowl and toss gently until the spinach is slightly wilted from the warmth of the other ingredients.