Lemon Herb Roasted Chicken with Crispy Roasted Vegetables 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 Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables and Quinoa

Enjoy a vibrant plate of lemon herb marinated chicken, paired with a medley of crispy roasted vegetables and a serving of fluffy quinoa. The bright citrus flavors and fresh herbs meld perfectly with the savory roast, creating a well-rounded, satisfying meal ideal for dinner.

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NUTRITION

466kcal
Protein
44.1g
Fat
11.7g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Bell Pepper

1 medium Zucchini

1 small Red Onion

1 whole Lemon

1 tsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the juice of half the lemon (reserve some slices for garnish if desired), olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Coat the chicken breast in the lemon herb mixture and set aside to marinate for 10 minutes.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the chicken breast on a baking sheet and surround it with the mixed vegetables.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables turn crisp-tender with slight browning.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 8

    To serve, place a portion of quinoa on the plate, top with the roasted chicken and vegetables, and drizzle with any remaining lemon herb sauce. Garnish with a lemon slice or extra herbs if desired.

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables 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 Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables and Quinoa

Enjoy a vibrant plate of lemon herb marinated chicken, paired with a medley of crispy roasted vegetables and a serving of fluffy quinoa. The bright citrus flavors and fresh herbs meld perfectly with the savory roast, creating a well-rounded, satisfying meal ideal for dinner.

NUTRITION

466kcal
Protein
44.1g
Fat
11.7g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Bell Pepper

1 medium Zucchini

1 small Red Onion

1 whole Lemon

1 tsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the juice of half the lemon (reserve some slices for garnish if desired), olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Coat the chicken breast in the lemon herb mixture and set aside to marinate for 10 minutes.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the chicken breast on a baking sheet and surround it with the mixed vegetables.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables turn crisp-tender with slight browning.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 8

    To serve, place a portion of quinoa on the plate, top with the roasted chicken and vegetables, and drizzle with any remaining lemon herb sauce. Garnish with a lemon slice or extra herbs if desired.