Protein-Packed Mediterranean Baked Chicken with Quinoa

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

Protein-Packed Mediterranean Baked Chicken with Quinoa

YOUR SOLIN GENERATED RECIPE

Protein-Packed Mediterranean Baked Chicken with Quinoa

Savor the delightful fusion of Mediterranean flavors with this baked chicken dish paired with light, fluffy quinoa and crisp, refreshing veggies. The dish is bursting with juicy chicken breast, tangy lemon, and aromatic herbs, perfectly complemented by a medley of cherry tomatoes, cucumbers, and kalamata olives.

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NUTRITION

422kcal
Protein
44.8g
Fat
13g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

125 grams Chicken Breast

1/2 cup Cooked Quinoa (approx 92g)

1/2 cup Cherry Tomatoes

1/3 cup Cucumber (diced)

6 Kalamata Olives

2 tablespoons Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Place the chicken breast in a baking dish. Drizzle with olive oil, lemon juice, and add minced garlic. Season lightly with salt and pepper to taste.

  • 3

    Marinate the chicken for 10-15 minutes while you prepare the quinoa and vegetables.

  • 4

    Bake the chicken in the preheated oven for 20-25 minutes or until fully cooked and juices run clear.

  • 5

    In a bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, sliced red onion, chopped kalamata olives, and fresh parsley.

  • 6

    Once the chicken is done, slice it and serve on top of the quinoa salad, drizzling any pan juices over for extra flavor.

  • 7

    Enjoy your nutritious and delicious Mediterranean-inspired meal!

Protein-Packed Mediterranean Baked Chicken with Quinoa

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

Protein-Packed Mediterranean Baked Chicken with Quinoa

YOUR SOLIN GENERATED RECIPE

Protein-Packed Mediterranean Baked Chicken with Quinoa

Savor the delightful fusion of Mediterranean flavors with this baked chicken dish paired with light, fluffy quinoa and crisp, refreshing veggies. The dish is bursting with juicy chicken breast, tangy lemon, and aromatic herbs, perfectly complemented by a medley of cherry tomatoes, cucumbers, and kalamata olives.

NUTRITION

422kcal
Protein
44.8g
Fat
13g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

125 grams Chicken Breast

1/2 cup Cooked Quinoa (approx 92g)

1/2 cup Cherry Tomatoes

1/3 cup Cucumber (diced)

6 Kalamata Olives

2 tablespoons Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Place the chicken breast in a baking dish. Drizzle with olive oil, lemon juice, and add minced garlic. Season lightly with salt and pepper to taste.

  • 3

    Marinate the chicken for 10-15 minutes while you prepare the quinoa and vegetables.

  • 4

    Bake the chicken in the preheated oven for 20-25 minutes or until fully cooked and juices run clear.

  • 5

    In a bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, sliced red onion, chopped kalamata olives, and fresh parsley.

  • 6

    Once the chicken is done, slice it and serve on top of the quinoa salad, drizzling any pan juices over for extra flavor.

  • 7

    Enjoy your nutritious and delicious Mediterranean-inspired meal!