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 the bright flavors of lemon-infused chicken paired with perfectly fluffy quinoa and a medley of roasted vegetables. This dish balances tender, herb-marinated chicken with a refreshing tang from lemon and fragrant herbs, accompanied by colorful, caramelized veggies for a satisfying and nutritious meal.

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NUTRITION

351kcal
Protein
32.7g
Fat
8.4g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.67 cup cooked Quinoa

0.5 cup Red Bell Pepper, chopped

0.5 cup Zucchini, sliced

0.25 cup Red Onion, sliced

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

1 tsp Dried Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix lemon juice, chopped parsley, dried thyme, and a pinch of salt and pepper.

  • 3

    Place the chicken breast in a shallow dish and coat it with the lemon-herb mixture. Let it marinate for at least 15 minutes.

  • 4

    While the chicken marinates, chop the red bell pepper, zucchini, and red onion. Toss the vegetables with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast them in the oven for about 20-25 minutes until they're tender and slightly caramelized.

  • 6

    Meanwhile, warm the pre-cooked quinoa in a small pot or microwave.

  • 7

    In a skillet over medium heat, cook the marinated chicken breast for 5-6 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C).

  • 8

    Plate the chicken alongside a serving of quinoa and the roasted vegetables. Garnish with any remaining fresh parsley and enjoy your balanced, flavorful meal.

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 the bright flavors of lemon-infused chicken paired with perfectly fluffy quinoa and a medley of roasted vegetables. This dish balances tender, herb-marinated chicken with a refreshing tang from lemon and fragrant herbs, accompanied by colorful, caramelized veggies for a satisfying and nutritious meal.

NUTRITION

351kcal
Protein
32.7g
Fat
8.4g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.67 cup cooked Quinoa

0.5 cup Red Bell Pepper, chopped

0.5 cup Zucchini, sliced

0.25 cup Red Onion, sliced

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

1 tsp Dried Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix lemon juice, chopped parsley, dried thyme, and a pinch of salt and pepper.

  • 3

    Place the chicken breast in a shallow dish and coat it with the lemon-herb mixture. Let it marinate for at least 15 minutes.

  • 4

    While the chicken marinates, chop the red bell pepper, zucchini, and red onion. Toss the vegetables with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast them in the oven for about 20-25 minutes until they're tender and slightly caramelized.

  • 6

    Meanwhile, warm the pre-cooked quinoa in a small pot or microwave.

  • 7

    In a skillet over medium heat, cook the marinated chicken breast for 5-6 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C).

  • 8

    Plate the chicken alongside a serving of quinoa and the roasted vegetables. Garnish with any remaining fresh parsley and enjoy your balanced, flavorful meal.