Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

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

Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

Enjoy a vibrant Mediterranean-inspired lunch featuring tender grilled lemon herb chicken, fluffy quinoa, and a colorful medley of roasted vegetables. This beautifully balanced plate is seasoned with fresh garlic, zesty lemon, and aromatic herbs, delivering bright flavors that transport you to sun-drenched coastal gardens.

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NUTRITION

620kcal
Protein
58.8g
Fat
23g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

5.75 oz Chicken Breast (163g)

0.75 cup cooked Quinoa (150g)

1 cup Mixed Vegetables (150g)

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 clove Garlic, minced

2 tbsp Fresh Herbs (Parsley, Oregano)

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    In a small bowl, whisk together lemon juice, minced garlic, fresh herbs, a pinch of salt, and pepper. This will serve as the marinade.

  • 2

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring both sides are well-coated. Cover and let it marinate for at least 30 minutes in the refrigerator.

  • 3

    While the chicken marinates, preheat your oven to 425°F. Toss the mixed vegetables in olive oil, season with salt and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 5

    Preheat a grill or stovetop grill pan over medium-high heat. Grill the marinated chicken for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Prepare the quinoa as per package instructions if not pre-cooked. If already cooked, gently reheat it and toss with a little drizzle of olive oil, salt, and pepper.

  • 7

    Plate the grilled chicken alongside the quinoa and roasted vegetables, and drizzle with any remaining fresh lemon herb marinade for an extra burst of flavor.

Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

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

Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

Enjoy a vibrant Mediterranean-inspired lunch featuring tender grilled lemon herb chicken, fluffy quinoa, and a colorful medley of roasted vegetables. This beautifully balanced plate is seasoned with fresh garlic, zesty lemon, and aromatic herbs, delivering bright flavors that transport you to sun-drenched coastal gardens.

NUTRITION

620kcal
Protein
58.8g
Fat
23g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

5.75 oz Chicken Breast (163g)

0.75 cup cooked Quinoa (150g)

1 cup Mixed Vegetables (150g)

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 clove Garlic, minced

2 tbsp Fresh Herbs (Parsley, Oregano)

Salt and Black Pepper, to taste

PREPARATION

  • 1

    In a small bowl, whisk together lemon juice, minced garlic, fresh herbs, a pinch of salt, and pepper. This will serve as the marinade.

  • 2

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring both sides are well-coated. Cover and let it marinate for at least 30 minutes in the refrigerator.

  • 3

    While the chicken marinates, preheat your oven to 425°F. Toss the mixed vegetables in olive oil, season with salt and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 5

    Preheat a grill or stovetop grill pan over medium-high heat. Grill the marinated chicken for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Prepare the quinoa as per package instructions if not pre-cooked. If already cooked, gently reheat it and toss with a little drizzle of olive oil, salt, and pepper.

  • 7

    Plate the grilled chicken alongside the quinoa and roasted vegetables, and drizzle with any remaining fresh lemon herb marinade for an extra burst of flavor.