Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Fluffy Quinoa

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

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Fluffy Quinoa

Savor a vibrant medley of lemon herb-infused chicken paired with a colorful assortment of roasted vegetables and a serving of fluffy quinoa. This balanced dish delivers a satisfying blend of lean protein, nutrient-packed veggies, and wholesome grains, perfect for a dinner that’s both delicious and energizing.

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NUTRITION

425kcal
Protein
43.2g
Fat
11.4g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

0.5 medium Red Bell Pepper

0.25 medium Red Onion

1 tsp Olive Oil

0.5 cup cooked Quinoa

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces and place them on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil, and sprinkle with salt and pepper.

  • 4

    In a small bowl, combine lemon juice, chopped rosemary, thyme, minced garlic, salt, and pepper. Rub this mixture over the chicken breasts.

  • 5

    Place the seasoned chicken breast on the same sheet pan with the vegetables.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and lightly charred.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions until it becomes fluffy.

  • 8

    Plate a serving of quinoa, then top with slices of roasted chicken and a generous helping of the roasted vegetables. Serve warm.

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Fluffy Quinoa

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

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Fluffy Quinoa

Savor a vibrant medley of lemon herb-infused chicken paired with a colorful assortment of roasted vegetables and a serving of fluffy quinoa. This balanced dish delivers a satisfying blend of lean protein, nutrient-packed veggies, and wholesome grains, perfect for a dinner that’s both delicious and energizing.

NUTRITION

425kcal
Protein
43.2g
Fat
11.4g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

0.5 medium Red Bell Pepper

0.25 medium Red Onion

1 tsp Olive Oil

0.5 cup cooked Quinoa

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces and place them on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil, and sprinkle with salt and pepper.

  • 4

    In a small bowl, combine lemon juice, chopped rosemary, thyme, minced garlic, salt, and pepper. Rub this mixture over the chicken breasts.

  • 5

    Place the seasoned chicken breast on the same sheet pan with the vegetables.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and lightly charred.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions until it becomes fluffy.

  • 8

    Plate a serving of quinoa, then top with slices of roasted chicken and a generous helping of the roasted vegetables. Serve warm.