Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Quinoa

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

Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Quinoa

Savor the vibrant flavors of lemon-infused roasted chicken paired with crispy Brussels sprouts and perfectly cooked quinoa. This light yet filling dish delivers a balance of zesty brightness, savory herbal notes, and a satisfying crunch, making it an ideal option for any meal of the day.

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NUTRITION

334kcal
Protein
33.2g
Fat
9.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (thyme/rosemary)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and pat dry the chicken breast. Season with salt, pepper, fresh herbs, and lemon juice.

  • 3

    Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper to taste.

  • 4

    Place the chicken breast and Brussels sprouts on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, until the chicken is cooked through and Brussels sprouts are crispy on the edges.

  • 5

    While roasting, prepare the quinoa as per package instructions, using water or low-sodium broth for extra flavor.

  • 6

    Once cooked, plate the chicken alongside the quinoa and roasted Brussels sprouts. Drizzle with any remaining lemon juice and garnish with extra herbs if desired.

  • 7

    Serve immediately and enjoy your balanced, nutrient-packed meal.

Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Quinoa

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

Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Quinoa

Savor the vibrant flavors of lemon-infused roasted chicken paired with crispy Brussels sprouts and perfectly cooked quinoa. This light yet filling dish delivers a balance of zesty brightness, savory herbal notes, and a satisfying crunch, making it an ideal option for any meal of the day.

NUTRITION

334kcal
Protein
33.2g
Fat
9.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (thyme/rosemary)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and pat dry the chicken breast. Season with salt, pepper, fresh herbs, and lemon juice.

  • 3

    Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper to taste.

  • 4

    Place the chicken breast and Brussels sprouts on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, until the chicken is cooked through and Brussels sprouts are crispy on the edges.

  • 5

    While roasting, prepare the quinoa as per package instructions, using water or low-sodium broth for extra flavor.

  • 6

    Once cooked, plate the chicken alongside the quinoa and roasted Brussels sprouts. Drizzle with any remaining lemon juice and garnish with extra herbs if desired.

  • 7

    Serve immediately and enjoy your balanced, nutrient-packed meal.