Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables and Fluffy 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 Sheet Pan Vegetables and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables and Fluffy Quinoa

Savor this bright and satisfying dish featuring tender roasted chicken infused with zesty lemon and fragrant herbs, paired with a medley of crisp, roasted vegetables and a side of light, fluffy quinoa. A perfect balance of flavors and textures to delight your taste buds while keeping your meal clean and nourishing.

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NUTRITION

406kcal
Protein
38.1g
Fat
10.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

200g Mixed Vegetables

1 tsp Olive Oil

1/2 cup Cooked Quinoa

2 tbsp Lemon Juice

Fresh Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine the chicken breast with lemon juice, chopped fresh herbs (such as thyme, rosemary, and parsley), salt, and pepper. Allow it to marinate for at least 15 minutes.

  • 3

    Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a sheet pan.

  • 4

    Place the marinated chicken on the same sheet pan, nestling it among the vegetables.

  • 5

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

  • 6

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

  • 7

    Plate a portion of quinoa, top with slices of roasted chicken, and serve with a generous serving of the crispy sheet pan vegetables.

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables and Fluffy 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 Sheet Pan Vegetables and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables and Fluffy Quinoa

Savor this bright and satisfying dish featuring tender roasted chicken infused with zesty lemon and fragrant herbs, paired with a medley of crisp, roasted vegetables and a side of light, fluffy quinoa. A perfect balance of flavors and textures to delight your taste buds while keeping your meal clean and nourishing.

NUTRITION

406kcal
Protein
38.1g
Fat
10.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

200g Mixed Vegetables

1 tsp Olive Oil

1/2 cup Cooked Quinoa

2 tbsp Lemon Juice

Fresh Herbs & Spices to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine the chicken breast with lemon juice, chopped fresh herbs (such as thyme, rosemary, and parsley), salt, and pepper. Allow it to marinate for at least 15 minutes.

  • 3

    Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a sheet pan.

  • 4

    Place the marinated chicken on the same sheet pan, nestling it among the vegetables.

  • 5

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

  • 6

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

  • 7

    Plate a portion of quinoa, top with slices of roasted chicken, and serve with a generous serving of the crispy sheet pan vegetables.