Name: Lemon Herb Baked Chicken and Veggie Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tbsp olive oil; 1 tsp ground cumin; 0.5 tsp dried oregano; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 medium bell pepper; 0.5 medium red onion; 0.75 cup brown rice; 0.5 cup black beans; 0.25 whole avocado; 1 tbsp lime juice; 2 tbsp fresh cilantro

Lemon Herb Baked Chicken and Veggie Bowl

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Chicken and Veggie Bowl

Oven-roasted chicken breast and vibrant bell peppers seasoned with zesty lime and cumin, served over a bed of fluffy brown rice and black beans.

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NUTRITION

Protein

67.6g

Fat

28.8g

Carbs

75.4g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 tsp ground cumin

0.5 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 medium bell pepper

0.5 medium red onion

0.75 cup brown rice

0.5 cup black beans

0.25 whole avocado

1 tbsp lime juice

2 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Cut the chicken breast, bell pepper, and red onion into bite-sized pieces and place them on the prepared baking sheet.
3
Drizzle with olive oil and sprinkle with cumin, oregano, sea salt, and black pepper, tossing well to coat every piece evenly.
4
Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.
5
While roasting, warm the cooked brown rice and the rinsed black beans in a small saucepan or microwave.
6
Divide the rice and beans into a bowl, top with the roasted chicken and veggies, and finish with fresh avocado, lime juice, and cilantro.