Lemon-Garlic Roasted Chicken with Crispy Roasted Vegetables

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

Lemon-Garlic Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Roasted Chicken with Crispy Roasted Vegetables

Savor the bright and tangy flavors of lemon and garlic infusing tender roasted chicken, perfectly paired with a colorful medley of crispy roasted vegetables and a side of fluffy quinoa. This dish delivers a satisfying balance of lean protein, vibrant veggies, and wholesome grains, making it a nutritious and delicious option for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

369kcal
Protein
39.3g
Fat
10.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Mixed Vegetables (~150g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic

0.5 cup Cooked Quinoa (~93g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    In a small bowl, combine lemon juice, minced garlic, olive oil, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour the lemon-garlic mixture over it, ensuring it is well coated.

  • 4

    Add the mixed vegetables around the chicken in the dish. Toss the veggies lightly with any remaining marinade.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 6

    Meanwhile, prepare the quinoa according to package instructions.

  • 7

    Plate the roasted chicken with a side of crispy vegetables and a serving of quinoa. Serve warm and enjoy.

Lemon-Garlic Roasted Chicken with Crispy Roasted Vegetables

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

Lemon-Garlic Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Roasted Chicken with Crispy Roasted Vegetables

Savor the bright and tangy flavors of lemon and garlic infusing tender roasted chicken, perfectly paired with a colorful medley of crispy roasted vegetables and a side of fluffy quinoa. This dish delivers a satisfying balance of lean protein, vibrant veggies, and wholesome grains, making it a nutritious and delicious option for any meal.

NUTRITION

369kcal
Protein
39.3g
Fat
10.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Mixed Vegetables (~150g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic

0.5 cup Cooked Quinoa (~93g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    In a small bowl, combine lemon juice, minced garlic, olive oil, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour the lemon-garlic mixture over it, ensuring it is well coated.

  • 4

    Add the mixed vegetables around the chicken in the dish. Toss the veggies lightly with any remaining marinade.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 6

    Meanwhile, prepare the quinoa according to package instructions.

  • 7

    Plate the roasted chicken with a side of crispy vegetables and a serving of quinoa. Serve warm and enjoy.