Crispy Roasted Carrots with Lemon-Herb Chicken and Quinoa

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

Crispy Roasted Carrots with Lemon-Herb Chicken and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Carrots with Lemon-Herb Chicken and Quinoa

Savor the vibrant flavors of tender lemon-herb chicken paired with a medley of crispy roasted carrots and fluffy quinoa. This dish harmonizes fresh herbs, zesty lemon juice, and a touch of olive oil for a nutrient-packed meal that's perfectly balanced for a hearty dinner.

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NUTRITION

336kcal
Protein
31.3g
Fat
9.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup chopped Carrots

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, mixed fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Allow it to marinate while you prepare the vegetables.

  • 4

    Toss the chopped carrots in the remaining marinade ensuring they are well coated.

  • 5

    Spread the carrots on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes until they become tender and slightly crispy on the edges.

  • 6

    While the carrots roast, season the chicken breast with a little extra salt and pepper before cooking. Grill or pan-sear the chicken over medium heat for about 5-6 minutes per side or until fully cooked and nicely browned.

  • 7

    Prepare quinoa as per package instructions if not already cooked, ensuring a light, fluffy texture.

  • 8

    Plate the dish by layering quinoa as the base, topping with sliced lemon-herb chicken and then the roasted carrots. Garnish with any extra herbs if desired.

Crispy Roasted Carrots with Lemon-Herb Chicken and Quinoa

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

Crispy Roasted Carrots with Lemon-Herb Chicken and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Carrots with Lemon-Herb Chicken and Quinoa

Savor the vibrant flavors of tender lemon-herb chicken paired with a medley of crispy roasted carrots and fluffy quinoa. This dish harmonizes fresh herbs, zesty lemon juice, and a touch of olive oil for a nutrient-packed meal that's perfectly balanced for a hearty dinner.

NUTRITION

336kcal
Protein
31.3g
Fat
9.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup chopped Carrots

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, mixed fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Allow it to marinate while you prepare the vegetables.

  • 4

    Toss the chopped carrots in the remaining marinade ensuring they are well coated.

  • 5

    Spread the carrots on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes until they become tender and slightly crispy on the edges.

  • 6

    While the carrots roast, season the chicken breast with a little extra salt and pepper before cooking. Grill or pan-sear the chicken over medium heat for about 5-6 minutes per side or until fully cooked and nicely browned.

  • 7

    Prepare quinoa as per package instructions if not already cooked, ensuring a light, fluffy texture.

  • 8

    Plate the dish by layering quinoa as the base, topping with sliced lemon-herb chicken and then the roasted carrots. Garnish with any extra herbs if desired.