Lemon Garlic Chicken with Quinoa, Roasted Bell Peppers, and Sautéed Spinach

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

Lemon Garlic Chicken with Quinoa, Roasted Bell Peppers, and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Chicken with Quinoa, Roasted Bell Peppers, and Sautéed Spinach

Savor a bright and flavorful dish featuring tender lemon garlic chicken served over a bed of fluffy quinoa. Roasted bell peppers add a sweet, smoky touch while sautéed spinach lends a burst of vibrant color and nutrition. This balanced plate brings together zesty citrus, aromatic garlic, and perfectly cooked vegetables for a meal that's as nourishing as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

491kcal
Protein
41.4g
Fat
20.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Roasted Red Bell Pepper

1 cup Sautéed Spinach

1 tbsp Olive Oil

2 tbsp Lemon Juice (from about one lemon)

2 cloves Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped red bell pepper with half the olive oil, a pinch of salt, and pepper and spread them on a baking sheet. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the peppers roast, lightly season the chicken breast with salt, pepper, minced garlic, and a drizzle of lemon juice. Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden.

  • 3

    Once the chicken is seared, reduce the heat to medium-low and cover the skillet. Cook for an additional 5-7 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 4

    Simultaneously, prepare the quinoa as per package instructions if not pre-cooked. Fluff the cooked quinoa with a fork.

  • 5

    In a separate pan, quickly sauté spinach with a splash of lemon juice and a pinch of salt until just wilted, about 2-3 minutes.

  • 6

    Slice the cooked chicken and plate it over a base of quinoa. Arrange the roasted bell peppers and sautéed spinach alongside, drizzle any remaining lemon juice over the top, and serve immediately.

Lemon Garlic Chicken with Quinoa, Roasted Bell Peppers, and Sautéed Spinach

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

Lemon Garlic Chicken with Quinoa, Roasted Bell Peppers, and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Chicken with Quinoa, Roasted Bell Peppers, and Sautéed Spinach

Savor a bright and flavorful dish featuring tender lemon garlic chicken served over a bed of fluffy quinoa. Roasted bell peppers add a sweet, smoky touch while sautéed spinach lends a burst of vibrant color and nutrition. This balanced plate brings together zesty citrus, aromatic garlic, and perfectly cooked vegetables for a meal that's as nourishing as it is delicious.

NUTRITION

491kcal
Protein
41.4g
Fat
20.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Roasted Red Bell Pepper

1 cup Sautéed Spinach

1 tbsp Olive Oil

2 tbsp Lemon Juice (from about one lemon)

2 cloves Garlic, minced

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped red bell pepper with half the olive oil, a pinch of salt, and pepper and spread them on a baking sheet. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the peppers roast, lightly season the chicken breast with salt, pepper, minced garlic, and a drizzle of lemon juice. Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden.

  • 3

    Once the chicken is seared, reduce the heat to medium-low and cover the skillet. Cook for an additional 5-7 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 4

    Simultaneously, prepare the quinoa as per package instructions if not pre-cooked. Fluff the cooked quinoa with a fork.

  • 5

    In a separate pan, quickly sauté spinach with a splash of lemon juice and a pinch of salt until just wilted, about 2-3 minutes.

  • 6

    Slice the cooked chicken and plate it over a base of quinoa. Arrange the roasted bell peppers and sautéed spinach alongside, drizzle any remaining lemon juice over the top, and serve immediately.