Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables

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

Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables

Enjoy a vibrant plate featuring tender herb-crusted lemon garlic chicken paired with perfectly roasted vegetables and a side of fluffy quinoa. This dish boasts a balance of lean protein, nutritious veggies, and complex carbohydrates, delivering a satisfying, flavorful meal that's light yet nourishing.

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NUTRITION

402kcal
Protein
39.4g
Fat
9.9g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

2 cups Mixed Roasted Vegetables

1/2 cup Cooked Quinoa

1/2 Lemon

2 Garlic Cloves

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the juice of half a lemon, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb-lemon mixture evenly over the chicken to create a crust.

  • 4

    Heat olive oil in a skillet over medium-high heat and sear the chicken breast for 2 minutes on each side until lightly browned.

  • 5

    Transfer the chicken to a baking dish. Surround with mixed vegetables that have been tossed in a little extra olive oil, salt, and pepper.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, prepare the cooked quinoa if not pre-cooked.

  • 8

    Plate the roasted chicken and vegetables over a bed of quinoa, and finish with an extra squeeze of lemon if desired.

Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables

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

Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables

Enjoy a vibrant plate featuring tender herb-crusted lemon garlic chicken paired with perfectly roasted vegetables and a side of fluffy quinoa. This dish boasts a balance of lean protein, nutritious veggies, and complex carbohydrates, delivering a satisfying, flavorful meal that's light yet nourishing.

NUTRITION

402kcal
Protein
39.4g
Fat
9.9g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

2 cups Mixed Roasted Vegetables

1/2 cup Cooked Quinoa

1/2 Lemon

2 Garlic Cloves

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the juice of half a lemon, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb-lemon mixture evenly over the chicken to create a crust.

  • 4

    Heat olive oil in a skillet over medium-high heat and sear the chicken breast for 2 minutes on each side until lightly browned.

  • 5

    Transfer the chicken to a baking dish. Surround with mixed vegetables that have been tossed in a little extra olive oil, salt, and pepper.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, prepare the cooked quinoa if not pre-cooked.

  • 8

    Plate the roasted chicken and vegetables over a bed of quinoa, and finish with an extra squeeze of lemon if desired.