Name: Kate's Zesty Lemon Herb Chicken Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Kate's Zesty Lemon Herb Chicken Bowl

Tender chicken breast roasted with zesty lemon and aromatic herbs, served over fluffy quinoa with a side of vibrant, crisp-tender sautéed broccoli.

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NUTRITION

Protein

56.4g

Fat

13.3g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the chicken breast on a parchment-lined baking sheet and season with sea salt, black pepper, dried oregano, and half of the lemon juice.
3
Roast the chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F.
4
While the chicken is roasting, heat the extra virgin olive oil in a skillet over medium heat.
5
Add the minced garlic, broccoli florets, and sliced red bell peppers to the skillet, sautéing for 5 to 7 minutes until they are crisp-tender.
6
Warm the pre-cooked quinoa in a small saucepan or microwave.
7
Slice the roasted chicken and serve it over the quinoa, accompanied by the sautéed vegetables.
8
Drizzle the remaining lemon juice over the entire bowl before serving.