Lemon-Herb Roasted Chicken with Fresh Quinoa Salad

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

Lemon-Herb Roasted Chicken with Fresh Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Fresh Quinoa Salad

Savor the bright flavors of this recipe where tender lemon-herb roasted chicken pairs beautifully with a refreshing quinoa salad studded with cherry tomatoes, crisp cucumber, and aromatic parsley. A light, zesty dressing ties the dish together for a balanced and satisfying meal.

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NUTRITION

523kcal
Protein
50.8g
Fat
13.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Dry Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

2 tbsp Fresh Parsley

1/4 cup Sliced Red Onion

Juice of 1/2 Lemon

1 Garlic Clove

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and a squeeze of lemon juice.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until cooked through and lightly golden.

  • 4

    Meanwhile, rinse the dry quinoa and cook according to package instructions. Once done, let it cool slightly.

  • 5

    In a bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, sliced red onion, and chopped fresh parsley.

  • 6

    For the dressing, mix the juice of half a lemon, minced garlic, olive oil, a pinch of salt, and pepper. Drizzle over the salad and toss gently.

  • 7

    Slice the roasted chicken and serve it atop or alongside the refreshing quinoa salad.

Lemon-Herb Roasted Chicken with Fresh Quinoa Salad

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

Lemon-Herb Roasted Chicken with Fresh Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Fresh Quinoa Salad

Savor the bright flavors of this recipe where tender lemon-herb roasted chicken pairs beautifully with a refreshing quinoa salad studded with cherry tomatoes, crisp cucumber, and aromatic parsley. A light, zesty dressing ties the dish together for a balanced and satisfying meal.

NUTRITION

523kcal
Protein
50.8g
Fat
13.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Dry Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

2 tbsp Fresh Parsley

1/4 cup Sliced Red Onion

Juice of 1/2 Lemon

1 Garlic Clove

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and a squeeze of lemon juice.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until cooked through and lightly golden.

  • 4

    Meanwhile, rinse the dry quinoa and cook according to package instructions. Once done, let it cool slightly.

  • 5

    In a bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, sliced red onion, and chopped fresh parsley.

  • 6

    For the dressing, mix the juice of half a lemon, minced garlic, olive oil, a pinch of salt, and pepper. Drizzle over the salad and toss gently.

  • 7

    Slice the roasted chicken and serve it atop or alongside the refreshing quinoa salad.