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; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.75 tbsp extra virgin olive oil; 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

Chicken and Veggie Meal Prep Bowls

Tender chicken breast roasted with vibrant broccoli and bell peppers, tossed in a zesty lemon-herb vinaigrette for a bright and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.4g

Fat

18.4g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli and bell pepper into uniform, bite-sized pieces.
3
In a small glass jar or bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.
4
Place the chicken, broccoli, and peppers on the prepared baking sheet, drizzle with half of the dressing, and toss to coat thoroughly.
5
Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender with slightly browned edges.
6
Divide the cooked quinoa into meal prep containers, top with the roasted chicken and vegetable mixture, and drizzle with the remaining dressing before sealing.