Name: Herb-Roasted Chicken and Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 0.5 tbsp extra virgin olive oil; 0.5 cup zucchini; 0.25 cup cherry tomatoes; 0.25 cup cucumber; 1 tbsp feta cheese; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Bowl

Sheet-pan roasted chicken and zucchini seasoned with aromatic herbs, served over a bed of fluffy quinoa and topped with a crisp cucumber-tomato salad.

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NUTRITION

Protein

51.5g

Fat

17.5g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

0.5 cup zucchini

0.25 cup cherry tomatoes

0.25 cup cucumber

1 tbsp feta cheese

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the zucchini into half-moons and cut the chicken breast into uniform 1-inch cubes.
3
Place the chicken and zucchini on the baking sheet and toss with the extra virgin olive oil, dried oregano, garlic powder, sea salt, and black pepper.
4
Spread the mixture in a single layer and roast for 18-20 minutes until the chicken is cooked through and the zucchini is tender.
5
While the chicken roasts, halve the cherry tomatoes and dice the cucumber into small pieces.
6
Assemble the bowl by placing the warm, fluffy cooked quinoa at the base.
7
Top the quinoa with the roasted chicken and zucchini, then add the fresh cucumber and cherry tomatoes.
8
Garnish with crumbled feta cheese and a bright squeeze of fresh lemon juice before serving.