Lemon-Herb Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

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

Lemon-Herb Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

Enjoy a vibrant dish featuring zesty lemon-herb marinated chicken, perfectly paired with crispy roasted vegetables and light, fluffy quinoa. This satisfying plate is bursting with fresh flavors and textures, making it a delightful option for any meal time.

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NUTRITION

407kcal
Protein
41.7g
Fat
11g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Lemon

2 Tbsp Fresh Herbs (Rosemary & Thyme)

2 tsp Extra Virgin Olive Oil

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1/2 cup Cooked Quinoa

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it. Allow it to marinate for at least 15 minutes.

  • 4

    Chop the mixed vegetables into bite-sized pieces, toss them in a little olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 5

    Roast the vegetables in the oven for 20-25 minutes until they are crispy on the edges and tender in the middle.

  • 6

    Heat a grill pan or skillet over medium-high heat. Add the marinated chicken breast and cook for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Prepare the quinoa according to package instructions if not pre-cooked. Typically, simmer 1/2 cup quinoa in water until fluffy, about 15 minutes, then fluff with a fork.

  • 8

    Plate the chicken with a generous serving of roasted vegetables and a side of fluffy quinoa. Drizzle any extra lemon-herb marinade over the chicken if desired.

Lemon-Herb Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

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

Lemon-Herb Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

Enjoy a vibrant dish featuring zesty lemon-herb marinated chicken, perfectly paired with crispy roasted vegetables and light, fluffy quinoa. This satisfying plate is bursting with fresh flavors and textures, making it a delightful option for any meal time.

NUTRITION

407kcal
Protein
41.7g
Fat
11g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Lemon

2 Tbsp Fresh Herbs (Rosemary & Thyme)

2 tsp Extra Virgin Olive Oil

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1/2 cup Cooked Quinoa

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it. Allow it to marinate for at least 15 minutes.

  • 4

    Chop the mixed vegetables into bite-sized pieces, toss them in a little olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 5

    Roast the vegetables in the oven for 20-25 minutes until they are crispy on the edges and tender in the middle.

  • 6

    Heat a grill pan or skillet over medium-high heat. Add the marinated chicken breast and cook for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Prepare the quinoa according to package instructions if not pre-cooked. Typically, simmer 1/2 cup quinoa in water until fluffy, about 15 minutes, then fluff with a fork.

  • 8

    Plate the chicken with a generous serving of roasted vegetables and a side of fluffy quinoa. Drizzle any extra lemon-herb marinade over the chicken if desired.