Name: Sheet Pan Lemon Herb Chicken Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1 cup cooked quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 cup red onion; 1 tbsp olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.5 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

Sheet Pan Lemon Herb Chicken Bowl

Oven-roasted chicken breast and colorful vegetables tossed in a bright lemon-herb vinaigrette for a savory meal that is incredibly succulent.

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NUTRITION

Protein

82.6g

Fat

27.7g

Carbs

58.7g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 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 sheet pan with parchment paper for easy cleanup.
2
Dice the chicken breast into one-inch cubes and chop the broccoli, bell pepper, and red onion into uniform bite-sized pieces.
3
In a small glass jar or bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper until well combined.
4
Place the chicken and vegetables onto the prepared sheet pan and pour the lemon-herb dressing over the top, tossing thoroughly to ensure every piece is coated.
5
Spread the mixture into a single even layer and roast in the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender.
6
Assemble your bowl by placing the warm cooked quinoa at the base and topping it with the roasted chicken and vegetable mixture.