Lemon Herb Quinoa with Roasted Carrots

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

Lemon Herb Quinoa with Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa with Roasted Carrots

Savor the bright, zesty flavors of this Lemon Herb Quinoa meal, where nutty quinoa mingles with sweet, roasted carrots and tender grilled chicken breast. Enhanced with fresh lemon juice, garlic, and aromatic herbs, this dish delivers a balanced medley of textures and tastes that's both nourishing and satisfying.

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NUTRITION

587kcal
Protein
42.9g
Fat
13.4g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1/2 cup canned chickpeas (125g)

1 cup chopped carrots (128g)

3 ounces grilled chicken breast (85g)

1 tsp olive oil

Juice and zest of 1/2 lemon

1 clove garlic, minced

2 tbsp mixed fresh parsley and thyme

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped carrots with olive oil, salt, pepper, and a pinch of garlic, then spread on a baking sheet.

  • 2

    Roast the carrots in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the carrots roast, prepare the quinoa as per package instructions. Once cooked, fluff with a fork and transfer to a large bowl.

  • 4

    Season the grilled chicken breast with a little salt and pepper if desired. Slice it into bite-sized strips.

  • 5

    To the quinoa, add the rinsed chickpeas, roasted carrots, and sliced chicken.

  • 6

    Mix in the minced garlic, lemon juice and zest, and chopped fresh herbs. Toss everything together until evenly distributed.

  • 7

    Adjust seasoning with additional salt and pepper if needed, and serve warm.

Lemon Herb Quinoa with Roasted Carrots

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

Lemon Herb Quinoa with Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa with Roasted Carrots

Savor the bright, zesty flavors of this Lemon Herb Quinoa meal, where nutty quinoa mingles with sweet, roasted carrots and tender grilled chicken breast. Enhanced with fresh lemon juice, garlic, and aromatic herbs, this dish delivers a balanced medley of textures and tastes that's both nourishing and satisfying.

NUTRITION

587kcal
Protein
42.9g
Fat
13.4g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1/2 cup canned chickpeas (125g)

1 cup chopped carrots (128g)

3 ounces grilled chicken breast (85g)

1 tsp olive oil

Juice and zest of 1/2 lemon

1 clove garlic, minced

2 tbsp mixed fresh parsley and thyme

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped carrots with olive oil, salt, pepper, and a pinch of garlic, then spread on a baking sheet.

  • 2

    Roast the carrots in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the carrots roast, prepare the quinoa as per package instructions. Once cooked, fluff with a fork and transfer to a large bowl.

  • 4

    Season the grilled chicken breast with a little salt and pepper if desired. Slice it into bite-sized strips.

  • 5

    To the quinoa, add the rinsed chickpeas, roasted carrots, and sliced chicken.

  • 6

    Mix in the minced garlic, lemon juice and zest, and chopped fresh herbs. Toss everything together until evenly distributed.

  • 7

    Adjust seasoning with additional salt and pepper if needed, and serve warm.