Lemon Herb Roasted Chicken with Fluffy Quinoa and Tender Roasted Vegetables

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

Lemon Herb Roasted Chicken with Fluffy Quinoa and Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Fluffy Quinoa and Tender Roasted Vegetables

Savor a vibrant plate featuring tender roasted chicken breast infused with zesty lemon and fresh herbs, paired with light, fluffy quinoa and a medley of colorful roasted vegetables. A satisfying balance of flavors and textures that delights your palate while keeping your meal clean and energizing.

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NUTRITION

416kcal
Protein
41.8g
Fat
11.1g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup cooked Quinoa (93g)

1 medium Carrot (61g)

1/2 medium Zucchini (61g)

1/2 medium Red Bell Pepper (75g)

1 whole Lemon (67g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the juice and zest of one lemon, olive oil, minced garlic, chopped fresh rosemary, and thyme. Season with salt and pepper.

  • 3

    Place the chicken breast on a baking tray and rub the lemon herb mixture evenly over the top.

  • 4

    Chop the carrot, zucchini, and red bell pepper into bite-sized pieces. Toss the vegetables with a little olive oil, salt, and pepper, then spread them around the chicken on the tray.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 6

    Meanwhile, prepare the quinoa according to package instructions (typically simmering for about 15 minutes until fluffy).

  • 7

    Plate a portion of quinoa, top with sliced roasted chicken, and serve with the tender roasted vegetables. Enjoy your balanced, flavorful meal!

Lemon Herb Roasted Chicken with Fluffy Quinoa and Tender Roasted Vegetables

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

Lemon Herb Roasted Chicken with Fluffy Quinoa and Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Fluffy Quinoa and Tender Roasted Vegetables

Savor a vibrant plate featuring tender roasted chicken breast infused with zesty lemon and fresh herbs, paired with light, fluffy quinoa and a medley of colorful roasted vegetables. A satisfying balance of flavors and textures that delights your palate while keeping your meal clean and energizing.

NUTRITION

416kcal
Protein
41.8g
Fat
11.1g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup cooked Quinoa (93g)

1 medium Carrot (61g)

1/2 medium Zucchini (61g)

1/2 medium Red Bell Pepper (75g)

1 whole Lemon (67g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the juice and zest of one lemon, olive oil, minced garlic, chopped fresh rosemary, and thyme. Season with salt and pepper.

  • 3

    Place the chicken breast on a baking tray and rub the lemon herb mixture evenly over the top.

  • 4

    Chop the carrot, zucchini, and red bell pepper into bite-sized pieces. Toss the vegetables with a little olive oil, salt, and pepper, then spread them around the chicken on the tray.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 6

    Meanwhile, prepare the quinoa according to package instructions (typically simmering for about 15 minutes until fluffy).

  • 7

    Plate a portion of quinoa, top with sliced roasted chicken, and serve with the tender roasted vegetables. Enjoy your balanced, flavorful meal!