Lemon Herb Roasted Chicken with Quinoa and Crispy Roasted Vegetables

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

Lemon Herb Roasted Chicken with Quinoa and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Quinoa and Crispy Roasted Vegetables

Savor the bright flavors of lemon and fresh herbs on juicy roasted chicken paired with fluffy quinoa and a medley of crispy roasted vegetables. This wholesome dish brings together a balance of lean protein, clean carbs, and a burst of citrus freshness, perfect for a nutritious dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
41.1g
Fat
10.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasting Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Fresh Herbs (Thyme & Rosemary)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together lemon juice, olive oil, and fresh herbs.

  • 3

    Pat the chicken breast dry and rub the lemon-herb mixture evenly over it. Season with salt and pepper to taste if desired.

  • 4

    Place the chicken on a baking sheet. Arrange the mixed vegetables around the chicken and drizzle any remaining lemon-herb mixture over them.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa as per package instructions (typically simmer 1/2 cup cooked quinoa with water until tender).

  • 7

    Plate the dish by placing a serving of quinoa, topping it with slices of roasted chicken, and surrounding with a generous portion of crispy roasted vegetables.

  • 8

    Serve warm and enjoy your nutritious, flavorful meal.

Lemon Herb Roasted Chicken with Quinoa and Crispy Roasted Vegetables

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

Lemon Herb Roasted Chicken with Quinoa and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Quinoa and Crispy Roasted Vegetables

Savor the bright flavors of lemon and fresh herbs on juicy roasted chicken paired with fluffy quinoa and a medley of crispy roasted vegetables. This wholesome dish brings together a balance of lean protein, clean carbs, and a burst of citrus freshness, perfect for a nutritious dinner.

NUTRITION

402kcal
Protein
41.1g
Fat
10.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasting Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together lemon juice, olive oil, and fresh herbs.

  • 3

    Pat the chicken breast dry and rub the lemon-herb mixture evenly over it. Season with salt and pepper to taste if desired.

  • 4

    Place the chicken on a baking sheet. Arrange the mixed vegetables around the chicken and drizzle any remaining lemon-herb mixture over them.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa as per package instructions (typically simmer 1/2 cup cooked quinoa with water until tender).

  • 7

    Plate the dish by placing a serving of quinoa, topping it with slices of roasted chicken, and surrounding with a generous portion of crispy roasted vegetables.

  • 8

    Serve warm and enjoy your nutritious, flavorful meal.