Chicken and Roasted Vegetable Lunch Bowl

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

Chicken and Roasted Vegetable Lunch Bowl

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Lunch Bowl

Tender chicken breast roasted alongside caramelized sweet potatoes and crisp-tender broccoli, finished with a bright squeeze of lemon for a vibrant work-ready lunch.

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NUTRITION

504kcal
Protein
50.4g
Fat
13.1g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

0.5 medium Red onion

1 small Sweet potato

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

1 tsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.

  • 2

    Dice the sweet potato into half-inch cubes and cut the chicken breast into bite-sized pieces.

  • 3

    Chop the broccoli into small florets, slice the bell pepper into strips, and wedge the red onion.

  • 4

    Place the chicken and all vegetables onto the prepared baking sheet.

  • 5

    Drizzle with extra virgin olive oil and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.

  • 6

    Toss everything thoroughly with your hands to ensure an even coating of oil and spices.

  • 7

    Spread the mixture into a single layer, ensuring no pieces are overlapping to allow for proper browning.

  • 8

    Roast for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

  • 9

    Remove from the oven and drizzle with fresh lemon juice before portioning into glass meal prep containers.

Chicken and Roasted Vegetable Lunch Bowl

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

Chicken and Roasted Vegetable Lunch Bowl

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Lunch Bowl

Tender chicken breast roasted alongside caramelized sweet potatoes and crisp-tender broccoli, finished with a bright squeeze of lemon for a vibrant work-ready lunch.

NUTRITION

504kcal
Protein
50.4g
Fat
13.1g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

0.5 medium Red onion

1 small Sweet potato

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.

  • 2

    Dice the sweet potato into half-inch cubes and cut the chicken breast into bite-sized pieces.

  • 3

    Chop the broccoli into small florets, slice the bell pepper into strips, and wedge the red onion.

  • 4

    Place the chicken and all vegetables onto the prepared baking sheet.

  • 5

    Drizzle with extra virgin olive oil and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.

  • 6

    Toss everything thoroughly with your hands to ensure an even coating of oil and spices.

  • 7

    Spread the mixture into a single layer, ensuring no pieces are overlapping to allow for proper browning.

  • 8

    Roast for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

  • 9

    Remove from the oven and drizzle with fresh lemon juice before portioning into glass meal prep containers.