Crispy 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.

Crispy Lemon-Herb Roasted Chicken with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Quinoa and Roasted Vegetables

Savor the vibrant flavors of tender roasted chicken infused with fresh lemon and herbs, paired with fluffy quinoa and a medley of perfectly roasted vegetables. This meal offers a delightful balance of textures and tastes for a wholesome, clean eating experience.

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NUTRITION

320kcal
Protein
31.7g
Fat
9.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 serving Mixed Roasted Vegetables (~100g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Rosemary, Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a small bowl, mix the lemon juice, olive oil, fresh herbs, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub it thoroughly with the lemon-herb mixture.

  • 4

    Place the chicken on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.

  • 5

    Meanwhile, prepare the quinoa as per package instructions and toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper. Roast the vegetables on a separate tray for about 15 minutes until tender and slightly caramelized.

  • 6

    Plate the roasted chicken with a serving of quinoa and the roasted vegetables. Drizzle any remaining lemon-herb mixture over the top for extra flavor.

  • 7

    Serve warm and enjoy your nutritious, flavorful meal.

Crispy 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.

Crispy Lemon-Herb Roasted Chicken with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Quinoa and Roasted Vegetables

Savor the vibrant flavors of tender roasted chicken infused with fresh lemon and herbs, paired with fluffy quinoa and a medley of perfectly roasted vegetables. This meal offers a delightful balance of textures and tastes for a wholesome, clean eating experience.

NUTRITION

320kcal
Protein
31.7g
Fat
9.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 serving Mixed Roasted Vegetables (~100g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Rosemary, Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a small bowl, mix the lemon juice, olive oil, fresh herbs, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub it thoroughly with the lemon-herb mixture.

  • 4

    Place the chicken on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.

  • 5

    Meanwhile, prepare the quinoa as per package instructions and toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper. Roast the vegetables on a separate tray for about 15 minutes until tender and slightly caramelized.

  • 6

    Plate the roasted chicken with a serving of quinoa and the roasted vegetables. Drizzle any remaining lemon-herb mixture over the top for extra flavor.

  • 7

    Serve warm and enjoy your nutritious, flavorful meal.