Herb-Roasted Chicken with Lemon Garlic Quinoa

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

Herb-Roasted Chicken with Lemon Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Lemon Garlic Quinoa

Savor a tender herb-roasted chicken breast paired with a zesty lemon garlic quinoa that’s light yet satisfying. This dish marries aromatic herbs and bright citrus with a protein-packed chicken, making it a balanced meal perfect for brunch, lunch, or dinner.

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NUTRITION

371kcal
Protein
39.4g
Fat
9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, thyme leaves, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour half of the herb mixture over it, ensuring it's evenly coated.

  • 4

    Roast the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken roasts, prepare the quinoa. If not already cooked, rinse 0.75 cup quinoa under cold water and cook according to package instructions.

  • 6

    Once cooked, fluff the quinoa and stir in the remaining herb mixture for a burst of flavor.

  • 7

    Serve the herb-roasted chicken over a bed of lemon garlic quinoa, garnishing with extra fresh herbs if desired.

Herb-Roasted Chicken with Lemon Garlic Quinoa

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

Herb-Roasted Chicken with Lemon Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Lemon Garlic Quinoa

Savor a tender herb-roasted chicken breast paired with a zesty lemon garlic quinoa that’s light yet satisfying. This dish marries aromatic herbs and bright citrus with a protein-packed chicken, making it a balanced meal perfect for brunch, lunch, or dinner.

NUTRITION

371kcal
Protein
39.4g
Fat
9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, thyme leaves, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour half of the herb mixture over it, ensuring it's evenly coated.

  • 4

    Roast the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken roasts, prepare the quinoa. If not already cooked, rinse 0.75 cup quinoa under cold water and cook according to package instructions.

  • 6

    Once cooked, fluff the quinoa and stir in the remaining herb mixture for a burst of flavor.

  • 7

    Serve the herb-roasted chicken over a bed of lemon garlic quinoa, garnishing with extra fresh herbs if desired.