Mediterranean Herb-Roasted Chicken with Lemon

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

Mediterranean Herb-Roasted Chicken with Lemon

YOUR SOLIN GENERATED RECIPE

Mediterranean Herb-Roasted Chicken with Lemon

Savor the bright, aromatic notes of lemon and fresh Mediterranean herbs in this perfectly roasted chicken dish. Juicy chicken breast gets a flavorful lift from garlic, rosemary, and oregano, accented by a drizzle of olive oil and a burst of lemon. Paired with a side of lightly seasoned cherry tomatoes and fluffy quinoa, this well-balanced meal is both satisfying and refreshing.

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NUTRITION

352kcal
Protein
39.1g
Fat
12.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 tsp Extra Virgin Olive Oil

1/2 medium Lemon

1/2 cup Cherry Tomatoes

1/3 cup cooked Quinoa

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice (from half a lemon), minced garlic, chopped rosemary, chopped oregano, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper and brush generously with the herb-lemon marinade.

  • 4

    Roast the chicken in the oven for 20-25 minutes, until the internal temperature reaches 165°F (74°C) and the exterior is golden.

  • 5

    While the chicken roasts, lightly steam or toss the cherry tomatoes with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Prepare your pre-cooked quinoa for serving.

  • 7

    Slice the roasted chicken and serve it over a bed of quinoa with the cherry tomatoes on the side, drizzling any remaining juices over the top for extra flavor.

Mediterranean Herb-Roasted Chicken with Lemon

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

Mediterranean Herb-Roasted Chicken with Lemon

YOUR SOLIN GENERATED RECIPE

Mediterranean Herb-Roasted Chicken with Lemon

Savor the bright, aromatic notes of lemon and fresh Mediterranean herbs in this perfectly roasted chicken dish. Juicy chicken breast gets a flavorful lift from garlic, rosemary, and oregano, accented by a drizzle of olive oil and a burst of lemon. Paired with a side of lightly seasoned cherry tomatoes and fluffy quinoa, this well-balanced meal is both satisfying and refreshing.

NUTRITION

352kcal
Protein
39.1g
Fat
12.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 tsp Extra Virgin Olive Oil

1/2 medium Lemon

1/2 cup Cherry Tomatoes

1/3 cup cooked Quinoa

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice (from half a lemon), minced garlic, chopped rosemary, chopped oregano, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper and brush generously with the herb-lemon marinade.

  • 4

    Roast the chicken in the oven for 20-25 minutes, until the internal temperature reaches 165°F (74°C) and the exterior is golden.

  • 5

    While the chicken roasts, lightly steam or toss the cherry tomatoes with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Prepare your pre-cooked quinoa for serving.

  • 7

    Slice the roasted chicken and serve it over a bed of quinoa with the cherry tomatoes on the side, drizzling any remaining juices over the top for extra flavor.