YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Lemon Quinoa and Fresh Vegetables
Enjoy a vibrant and satisfying dish featuring herb-roasted chicken breast paired with zesty lemon quinoa and a medley of fresh seasonal vegetables. Each bite brings a delightful balance of bright citrus notes, aromatic herbs, and hearty protein that makes this meal both nourishing and flavorful.
INGREDIENTS
4 ounces Chicken Breast
0.5 cup cooked Quinoa
0.5 cup sliced Zucchini
0.5 cup chopped Red Bell Pepper
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
2 tablespoons Mixed Fresh Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Place the chicken breast on a baking tray lined with parchment paper. Rub with a mixture of chopped fresh herbs, lemon juice, salt, and pepper.
Roast the chicken in the oven for about 20-25 minutes, or until fully cooked and lightly golden.
Meanwhile, prepare the quinoa following the package instructions. Once cooked, stir in a bit of lemon juice, a drizzle of olive oil, and a pinch of salt.
Heat a non-stick skillet over medium heat and lightly sauté the sliced zucchini and chopped red bell pepper for 3-4 minutes, just until tender.
To assemble, slice the roasted chicken and serve it atop a bed of lemon-infused quinoa, with the sautéed vegetables on the side.
Finish with a final drizzle of olive oil and a squeeze of lemon if desired. Enjoy your balanced and flavorful meal!