Lemon Herb Roasted Chicken with Crispy Brussels Sprouts 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 Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts and Quinoa

Enjoy a bright and satisfying meal featuring tender roasted chicken infused with zesty lemon and fresh herbs, perfectly paired with crispy Brussels sprouts and a bed of fluffy quinoa. This dish delivers a well-balanced crunch and a burst of citrusy flavor with every bite.

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NUTRITION

367kcal
Protein
38.4g
Fat
10.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Brussels Sprouts (88g)

1/2 cup Cooked Quinoa (93g)

1 tsp Olive Oil (5g)

2 tbsp Lemon Juice (30g)

1 Garlic Clove (3g)

1 tbsp Fresh Parsley (3.8g)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped parsley.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the lemon herb mixture. Season lightly with salt and pepper to taste.

  • 4

    Arrange the Brussels sprouts around the chicken. Drizzle any remaining lemon herb mixture over the sprouts.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the Brussels sprouts are crisp on the edges.

  • 6

    While the chicken and Brussels sprouts are roasting, prepare the quinoa according to package instructions, typically by simmering in water for about 15 minutes until fluffy.

  • 7

    Plate the roasted chicken alongside the crispy Brussels sprouts and a serving of quinoa. Enjoy warm.

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts 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 Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts and Quinoa

Enjoy a bright and satisfying meal featuring tender roasted chicken infused with zesty lemon and fresh herbs, perfectly paired with crispy Brussels sprouts and a bed of fluffy quinoa. This dish delivers a well-balanced crunch and a burst of citrusy flavor with every bite.

NUTRITION

367kcal
Protein
38.4g
Fat
10.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Brussels Sprouts (88g)

1/2 cup Cooked Quinoa (93g)

1 tsp Olive Oil (5g)

2 tbsp Lemon Juice (30g)

1 Garlic Clove (3g)

1 tbsp Fresh Parsley (3.8g)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped parsley.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the lemon herb mixture. Season lightly with salt and pepper to taste.

  • 4

    Arrange the Brussels sprouts around the chicken. Drizzle any remaining lemon herb mixture over the sprouts.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the Brussels sprouts are crisp on the edges.

  • 6

    While the chicken and Brussels sprouts are roasting, prepare the quinoa according to package instructions, typically by simmering in water for about 15 minutes until fluffy.

  • 7

    Plate the roasted chicken alongside the crispy Brussels sprouts and a serving of quinoa. Enjoy warm.