Lemon Herb Chicken with Fluffy Quinoa and Roasted Vegetables

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

Lemon Herb Chicken with Fluffy Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Fluffy Quinoa and Roasted Vegetables

Savor a perfectly balanced meal featuring tender lemon herb chicken on a bed of fluffy quinoa and vibrant, roasted vegetables. This dish combines zesty citrus notes with aromatic herbs and a medley of crisp vegetables for a delightful and energizing meal.

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NUTRITION

394kcal
Protein
42.2g
Fat
10.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Thyme, Rosemary)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, olive oil, salt, and pepper to create a marinade.

  • 3

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

  • 4

    Roast the chicken in the oven for 20-25 minutes until cooked through and the internal temperature reaches 165°F.

  • 5

    At the same time, toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper, and spread them out on another baking sheet. Roast for 18-20 minutes until tender and slightly caramelized.

  • 6

    Warm the cooked quinoa on the stovetop or in the microwave until heated through.

  • 7

    Plate the warm quinoa as a bed, top with sliced lemon herb chicken, and add a generous serving of roasted vegetables on the side.

  • 8

    Garnish with extra fresh herbs if desired and serve immediately.

Lemon Herb Chicken with Fluffy Quinoa and Roasted Vegetables

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

Lemon Herb Chicken with Fluffy Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Fluffy Quinoa and Roasted Vegetables

Savor a perfectly balanced meal featuring tender lemon herb chicken on a bed of fluffy quinoa and vibrant, roasted vegetables. This dish combines zesty citrus notes with aromatic herbs and a medley of crisp vegetables for a delightful and energizing meal.

NUTRITION

394kcal
Protein
42.2g
Fat
10.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Thyme, Rosemary)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, olive oil, salt, and pepper to create a marinade.

  • 3

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

  • 4

    Roast the chicken in the oven for 20-25 minutes until cooked through and the internal temperature reaches 165°F.

  • 5

    At the same time, toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper, and spread them out on another baking sheet. Roast for 18-20 minutes until tender and slightly caramelized.

  • 6

    Warm the cooked quinoa on the stovetop or in the microwave until heated through.

  • 7

    Plate the warm quinoa as a bed, top with sliced lemon herb chicken, and add a generous serving of roasted vegetables on the side.

  • 8

    Garnish with extra fresh herbs if desired and serve immediately.