Lemon Herb Roasted Chicken with Quinoa and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Quinoa and Roasted Vegetables

Savor a well-balanced dinner with zesty lemon herb roasted chicken paired with fluffy quinoa and a colorful medley of roasted vegetables. The vibrant flavors of fresh herbs and lemon elevate simple ingredients into a nourishing and delicious meal perfect for a satisfying dinner.

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NUTRITION

358kcal
Protein
33.4g
Fat
9.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Chopped Broccoli

1/2 medium Red Bell Pepper

1 small Carrot

1 tsp Olive Oil

1/2 tbsp Lemon Juice

Mixed Fresh Herbs (to taste)

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on a lined baking sheet and coat it with half of the lemon herb mixture. Let it marinate for 10 minutes.

  • 4

    Arrange the chopped broccoli, red bell pepper slices, and carrot slices on another baking sheet. Drizzle the remaining mixture over the vegetables, and toss to ensure even coating.

  • 5

    Place both the chicken and vegetables in the oven. Roast the chicken for about 20-25 minutes or until fully cooked, and roast the vegetables for 15-20 minutes until tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare quinoa if not pre-cooked.

  • 7

    Plate a serving of cooked quinoa, top with sliced chicken, and add a generous portion of roasted vegetables on the side.

  • 8

    Serve warm and enjoy your balanced, nutritious meal.

Lemon Herb Roasted Chicken with Quinoa and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Quinoa and Roasted Vegetables

Savor a well-balanced dinner with zesty lemon herb roasted chicken paired with fluffy quinoa and a colorful medley of roasted vegetables. The vibrant flavors of fresh herbs and lemon elevate simple ingredients into a nourishing and delicious meal perfect for a satisfying dinner.

NUTRITION

358kcal
Protein
33.4g
Fat
9.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Chopped Broccoli

1/2 medium Red Bell Pepper

1 small Carrot

1 tsp Olive Oil

1/2 tbsp Lemon Juice

Mixed Fresh Herbs (to taste)

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on a lined baking sheet and coat it with half of the lemon herb mixture. Let it marinate for 10 minutes.

  • 4

    Arrange the chopped broccoli, red bell pepper slices, and carrot slices on another baking sheet. Drizzle the remaining mixture over the vegetables, and toss to ensure even coating.

  • 5

    Place both the chicken and vegetables in the oven. Roast the chicken for about 20-25 minutes or until fully cooked, and roast the vegetables for 15-20 minutes until tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare quinoa if not pre-cooked.

  • 7

    Plate a serving of cooked quinoa, top with sliced chicken, and add a generous portion of roasted vegetables on the side.

  • 8

    Serve warm and enjoy your balanced, nutritious meal.