Name: Lentil and Vegetable Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz boneless skinless chicken breast; 0.5 cup cooked green lentils; 1 cup kale; 0.25 cup red bell pepper; 0.25 cup red onion; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Power Bowl

Sautéed chicken and fiber-rich lentils tossed with vibrant kale and crisp bell peppers in a zesty lemon-herb dressing.

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NUTRITION

Protein

51.2g

Fat

9.9g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz boneless skinless chicken breast

0.5 cup cooked green lentils

1 cup kale

0.25 cup red bell pepper

0.25 cup red onion

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
4
Transfer the chicken to a cutting board, let it rest for 3 minutes, then slice into strips.
5
In the same skillet, add the diced red onion and red bell pepper, sautéing for 3-4 minutes until the onion is translucent.
6
Add the chopped kale and a tablespoon of water, covering the pan for 1-2 minutes until the kale is wilted and bright green.
7
Stir in the cooked green lentils and dried oregano, cooking for another 2 minutes until heated through.
8
Return the sliced chicken to the skillet, drizzle with fresh lemon juice, and toss everything together before serving.