Herb-Roasted Chicken with Mediterranean Quinoa

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

Herb-Roasted Chicken with Mediterranean Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Mediterranean Quinoa

Savor a flavorful blend of herb-roasted chicken paired with a bright, Mediterranean-inspired quinoa salad. The tender chicken is seasoned with fragrant herbs and perfectly roasted, while quinoa is tossed with crisp cherry tomatoes, refreshing cucumber, savory olives, and red onion, all lightly dressed with olive oil and lemon juice. This dish delivers a balanced burst of taste and texture in every bite.

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NUTRITION

411kcal
Protein
40.8g
Fat
14.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/4 cup Diced Cucumber

5 Kalamata Olives

1/8 cup Diced Red Onion

1 tbsp Fresh Parsley

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, diced red onion, Kalamata olives, and chopped parsley.

  • 6

    Drizzle the olive oil and lemon juice over the quinoa mixture, then toss gently to evenly coat.

  • 7

    Once the chicken is cooked, let it rest for a few minutes before slicing.

  • 8

    Plate a serving of Mediterranean quinoa and top with sliced herb-roasted chicken. Adjust seasoning with additional salt and pepper if needed and serve warm.

Herb-Roasted Chicken with Mediterranean Quinoa

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

Herb-Roasted Chicken with Mediterranean Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Mediterranean Quinoa

Savor a flavorful blend of herb-roasted chicken paired with a bright, Mediterranean-inspired quinoa salad. The tender chicken is seasoned with fragrant herbs and perfectly roasted, while quinoa is tossed with crisp cherry tomatoes, refreshing cucumber, savory olives, and red onion, all lightly dressed with olive oil and lemon juice. This dish delivers a balanced burst of taste and texture in every bite.

NUTRITION

411kcal
Protein
40.8g
Fat
14.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/4 cup Diced Cucumber

5 Kalamata Olives

1/8 cup Diced Red Onion

1 tbsp Fresh Parsley

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, diced red onion, Kalamata olives, and chopped parsley.

  • 6

    Drizzle the olive oil and lemon juice over the quinoa mixture, then toss gently to evenly coat.

  • 7

    Once the chicken is cooked, let it rest for a few minutes before slicing.

  • 8

    Plate a serving of Mediterranean quinoa and top with sliced herb-roasted chicken. Adjust seasoning with additional salt and pepper if needed and serve warm.