Name: Chicken and Veggie Meal Prep Bowls
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 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.75 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Chicken and Veggie Meal Prep Bowls

Oven-roasted chicken breast and vibrant garden vegetables tossed in a zesty lemon-herb vinaigrette for a bright and refreshing meal prep staple.

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NUTRITION

Protein

51.2g

Fat

18g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Dice the chicken breast into 1-inch cubes and chop the broccoli, bell peppers, and zucchini into bite-sized pieces.
3
Place chicken and vegetables on the prepared sheet pan, then drizzle with olive oil and sprinkle with salt, pepper, oregano, and garlic powder.
4
Toss everything together until evenly coated, then spread in a single layer to ensure even roasting.
5
Roast for 18-20 minutes or until the chicken is cooked through and the vegetables are tender-crisp.
6
Divide the cooked quinoa into meal prep containers and top with the roasted chicken and vegetable mixture.
7
Drizzle fresh lemon juice over each bowl before sealing to keep the flavors vibrant for the week.