Lemon Herb Roasted Chicken with Crispy Brussels Sprouts and 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 Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts and Quinoa

Savor the bright, zesty flavors of lemon herb roasted chicken paired with crispy roasted Brussels sprouts and fluffy quinoa. A harmonious bowl of protein, vibrant veggies, and wholesome grains—perfectly balancing taste with nutrition.

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NUTRITION

376kcal
Protein
34.2g
Fat
11.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless, boneless)

1 cup Brussels Sprouts, halved

2/3 cup cooked Quinoa

1.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine olive oil, lemon juice, chopped fresh herbs, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast with half of the marinade. Set aside to marinate while you prepare the vegetables.

  • 4

    Toss the halved Brussels sprouts in the remaining marinade ensuring they are well coated.

  • 5

    Place the Brussels sprouts on a baking sheet in a single layer. Roast in the oven for 20 minutes, stirring halfway through, until crisp on the edges.

  • 6

    Meanwhile, season the chicken further if desired and place it on a separate baking tray. Roast for about 18-20 minutes or until the internal temperature reaches 165°F (74°C).

  • 7

    Prepare or warm the cooked quinoa according to package instructions if not pre-cooked.

  • 8

    Assemble the plate by slicing the chicken breast, placing a portion of quinoa and topping with crispy Brussels sprouts.

  • 9

    Enjoy your balanced and flavorful meal!

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts and 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 Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts and Quinoa

Savor the bright, zesty flavors of lemon herb roasted chicken paired with crispy roasted Brussels sprouts and fluffy quinoa. A harmonious bowl of protein, vibrant veggies, and wholesome grains—perfectly balancing taste with nutrition.

NUTRITION

376kcal
Protein
34.2g
Fat
11.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless, boneless)

1 cup Brussels Sprouts, halved

2/3 cup cooked Quinoa

1.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine olive oil, lemon juice, chopped fresh herbs, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast with half of the marinade. Set aside to marinate while you prepare the vegetables.

  • 4

    Toss the halved Brussels sprouts in the remaining marinade ensuring they are well coated.

  • 5

    Place the Brussels sprouts on a baking sheet in a single layer. Roast in the oven for 20 minutes, stirring halfway through, until crisp on the edges.

  • 6

    Meanwhile, season the chicken further if desired and place it on a separate baking tray. Roast for about 18-20 minutes or until the internal temperature reaches 165°F (74°C).

  • 7

    Prepare or warm the cooked quinoa according to package instructions if not pre-cooked.

  • 8

    Assemble the plate by slicing the chicken breast, placing a portion of quinoa and topping with crispy Brussels sprouts.

  • 9

    Enjoy your balanced and flavorful meal!