Lemon Herb Roasted Chicken with Roasted Vegetables and Quinoa

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

Lemon Herb Roasted Chicken with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables and Quinoa

Enjoy a bright and savory meal featuring tender lemon herb roasted chicken paired with a medley of perfectly roasted vegetables and fluffy quinoa. This dish delights with its aromatic lemon essence, fresh herbs, and a satisfying balance of lean protein and wholesome grains.

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NUTRITION

431kcal
Protein
42.7g
Fat
11.7g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup mixed vegetables (broccoli, carrots, zucchini)

1 tsp Olive Oil

1/2 Lemon

1 tbsp Fresh Herbs (rosemary, thyme)

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the juice of half a lemon, chopped fresh herbs, minced garlic, and olive oil to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat evenly with the marinade. Let it rest for at least 15 minutes.

  • 4

    On a baking sheet, arrange the chicken breast along with the mixed vegetables. Drizzle any remaining marinade over the vegetables.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare quinoa according to package instructions if not pre-cooked.

  • 7

    To serve, place a portion of quinoa on a plate, top with the roasted vegetables, and slice the chicken breast over the top. Optionally, garnish with a wedge of lemon for extra brightness.

Lemon Herb Roasted Chicken with Roasted Vegetables and Quinoa

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

Lemon Herb Roasted Chicken with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables and Quinoa

Enjoy a bright and savory meal featuring tender lemon herb roasted chicken paired with a medley of perfectly roasted vegetables and fluffy quinoa. This dish delights with its aromatic lemon essence, fresh herbs, and a satisfying balance of lean protein and wholesome grains.

NUTRITION

431kcal
Protein
42.7g
Fat
11.7g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup mixed vegetables (broccoli, carrots, zucchini)

1 tsp Olive Oil

1/2 Lemon

1 tbsp Fresh Herbs (rosemary, thyme)

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the juice of half a lemon, chopped fresh herbs, minced garlic, and olive oil to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat evenly with the marinade. Let it rest for at least 15 minutes.

  • 4

    On a baking sheet, arrange the chicken breast along with the mixed vegetables. Drizzle any remaining marinade over the vegetables.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare quinoa according to package instructions if not pre-cooked.

  • 7

    To serve, place a portion of quinoa on a plate, top with the roasted vegetables, and slice the chicken breast over the top. Optionally, garnish with a wedge of lemon for extra brightness.