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.

Lemon-Herb Roasted Chicken with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Quinoa and Roasted Vegetables

Savor a delightful balance of zesty lemon-herb roasted chicken paired with fluffy quinoa and a medley of tender roasted vegetables. This dish is both vibrant in flavor and perfectly portioned to fuel your body with lean protein and wholesome goodness.

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NUTRITION

441kcal
Protein
44.8g
Fat
11.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup cooked Quinoa

1 cup Broccoli

1 medium Red Bell Pepper

1 cup Zucchini

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together lemon juice, olive oil, dried oregano, dried thyme, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and coat it evenly with the lemon-herb mixture.

  • 4

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them lightly with a small drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa if not already cooked. Use a stovetop or microwave to heat the cooked quinoa.

  • 8

    Plate the roasted chicken alongside the quinoa and roasted vegetables. Enjoy your balanced, flavorful meal!

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.

Lemon-Herb Roasted Chicken with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Quinoa and Roasted Vegetables

Savor a delightful balance of zesty lemon-herb roasted chicken paired with fluffy quinoa and a medley of tender roasted vegetables. This dish is both vibrant in flavor and perfectly portioned to fuel your body with lean protein and wholesome goodness.

NUTRITION

441kcal
Protein
44.8g
Fat
11.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup cooked Quinoa

1 cup Broccoli

1 medium Red Bell Pepper

1 cup Zucchini

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together lemon juice, olive oil, dried oregano, dried thyme, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and coat it evenly with the lemon-herb mixture.

  • 4

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them lightly with a small drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa if not already cooked. Use a stovetop or microwave to heat the cooked quinoa.

  • 8

    Plate the roasted chicken alongside the quinoa and roasted vegetables. Enjoy your balanced, flavorful meal!