Crispy Lemon Herb Baked Chicken with Roasted Vegetables

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

Crispy Lemon Herb Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Baked Chicken with Roasted Vegetables

Savor the crispy baked chicken infused with zesty lemon and fresh herbs alongside a medley of roasted vegetables and a side of fluffy quinoa. This vibrant dish perfectly balances lean protein with nutrient-rich veggies, making it a delightful meal option any time of day.

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NUTRITION

361kcal
Protein
38.7g
Fat
8.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, and chopped fresh herbs.

  • 3

    Place the chicken breast on the baking sheet and pat dry with a paper towel. Brush the lemon herb mixture evenly over the chicken.

  • 4

    Arrange the mixed vegetables around the chicken on the baking sheet. Drizzle any remaining herb mixture over the vegetables.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and has a crispy exterior, and the vegetables are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are baking, reheat or prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the baked chicken with a generous serving of roasted vegetables and a side of quinoa. Serve warm and enjoy the burst of citrus and herbal flavors.

Crispy Lemon Herb Baked Chicken with Roasted Vegetables

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

Crispy Lemon Herb Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Baked Chicken with Roasted Vegetables

Savor the crispy baked chicken infused with zesty lemon and fresh herbs alongside a medley of roasted vegetables and a side of fluffy quinoa. This vibrant dish perfectly balances lean protein with nutrient-rich veggies, making it a delightful meal option any time of day.

NUTRITION

361kcal
Protein
38.7g
Fat
8.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, and chopped fresh herbs.

  • 3

    Place the chicken breast on the baking sheet and pat dry with a paper towel. Brush the lemon herb mixture evenly over the chicken.

  • 4

    Arrange the mixed vegetables around the chicken on the baking sheet. Drizzle any remaining herb mixture over the vegetables.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and has a crispy exterior, and the vegetables are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are baking, reheat or prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the baked chicken with a generous serving of roasted vegetables and a side of quinoa. Serve warm and enjoy the burst of citrus and herbal flavors.