YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Roasted Chicken with Fluffy Quinoa and Tender Roasted Vegetables
Savor a perfectly roasted chicken breast infused with bright lemon and robust herbs, paired with light and fluffy quinoa and a medley of tender roasted vegetables. This dish offers a delightful balance of textures and flavors, from the crispy, zesty chicken to the soft, aromatic quinoa, making it a satisfying meal any time of the day.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Cooked Quinoa
1 cup Mixed Vegetables
1 tsp Olive Oil
1 Tbsp Fresh Lemon Juice
1 Tbsp Mixed Fresh Herbs
1 Garlic Clove
PREPARATION
Preheat your oven to 425°F.
In a small bowl, whisk together olive oil, fresh lemon juice, chopped herbs, and minced garlic.
Place the chicken breast on a baking sheet lined with parchment paper. Brush the chicken generously with the lemon herb mixture, ensuring all sides are well coated.
Roast the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F and the exterior is crisp and golden.
While the chicken roasts, prepare the quinoa by warming it in a small pot or microwave until fluffy.
Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper, then spread them on a separate baking sheet. Roast in the oven for 15-20 minutes until tender and slightly caramelized.
Plate the roasted chicken alongside a serving of fluffy quinoa and a generous helping of roasted vegetables. Drizzle any remaining lemon herb sauce over the top for extra flavor.
Enjoy your balanced and flavorful meal!