Lemon-Herb Roasted Chicken and Roasted Vegetable Quinoa

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

Lemon-Herb Roasted Chicken and Roasted Vegetable Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Roasted Vegetable Quinoa

Enjoy a vibrant and hearty meal featuring tender lemon-herb roasted chicken paired with fluffy quinoa and a medley of caramelized roasted vegetables. The aromatic blend of herbs and zesty lemon elevates this dish into a palate-pleasing and nutrient-packed experience, perfect for a satisfying dinner.

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NUTRITION

372kcal
Protein
38.5g
Fat
10.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasting Vegetables

1 tsp Olive Oil

1 medium Lemon

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the chicken breast by patting it dry and placing it in a baking dish. Drizzle a bit of olive oil over it, and season with salt, pepper, and half of your finely chopped fresh herbs. Zest the lemon over the chicken and squeeze some lemon juice on top.

  • 3

    In a bowl, toss the mixed vegetables with the remaining olive oil, a pinch of salt and pepper, and the remaining herbs.

  • 4

    Place the vegetables around the chicken in the baking dish. Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 5

    While the chicken and vegetables are finishing, gently warm the cooked quinoa on the stovetop or in the microwave.

  • 6

    Slice the roasted chicken and serve it over a bed of warm quinoa with a generous serving of the roasted vegetables. Squeeze a little extra lemon juice over the top for brightness if desired.

Lemon-Herb Roasted Chicken and Roasted Vegetable Quinoa

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

Lemon-Herb Roasted Chicken and Roasted Vegetable Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Roasted Vegetable Quinoa

Enjoy a vibrant and hearty meal featuring tender lemon-herb roasted chicken paired with fluffy quinoa and a medley of caramelized roasted vegetables. The aromatic blend of herbs and zesty lemon elevates this dish into a palate-pleasing and nutrient-packed experience, perfect for a satisfying dinner.

NUTRITION

372kcal
Protein
38.5g
Fat
10.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasting Vegetables

1 tsp Olive Oil

1 medium Lemon

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare the chicken breast by patting it dry and placing it in a baking dish. Drizzle a bit of olive oil over it, and season with salt, pepper, and half of your finely chopped fresh herbs. Zest the lemon over the chicken and squeeze some lemon juice on top.

  • 3

    In a bowl, toss the mixed vegetables with the remaining olive oil, a pinch of salt and pepper, and the remaining herbs.

  • 4

    Place the vegetables around the chicken in the baking dish. Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 5

    While the chicken and vegetables are finishing, gently warm the cooked quinoa on the stovetop or in the microwave.

  • 6

    Slice the roasted chicken and serve it over a bed of warm quinoa with a generous serving of the roasted vegetables. Squeeze a little extra lemon juice over the top for brightness if desired.