Crispy Lemon-Herb Chicken with Roasted Vegetables and Quinoa

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

Crispy Lemon-Herb Chicken with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Vegetables and Quinoa

Experience a delightful medley of crispy, lemon-herb chicken paired with vibrant roasted vegetables and nutty quinoa. This dish offers a balance of bright citrus, fragrant herbs, and wholesome grains, all elegantly combined to satisfy both your taste buds and your nutritional goals.

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NUTRITION

348kcal
Protein
32.3g
Fat
9.4g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (thyme & rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Pat the chicken breast dry and rub the marinade evenly over all sides. Let it sit for 10 minutes to absorb the flavors.

  • 4

    Meanwhile, chop the zucchini, red bell pepper, and red onion into even pieces. Toss them with a little extra olive oil, salt, and pepper.

  • 5

    Place the chicken on a baking sheet. Arrange the vegetables around the chicken.

  • 6

    Roast in the oven for 20-25 minutes, turning the vegetables halfway through. Ensure the chicken reaches an internal temperature of 165°F.

  • 7

    While roasting, prepare the quinoa according to package instructions if not pre-cooked.

  • 8

    Plate the roasted chicken and vegetables alongside quinoa, and finish with a squeeze of fresh lemon if desired.

Crispy Lemon-Herb Chicken with Roasted Vegetables and Quinoa

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

Crispy Lemon-Herb Chicken with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Vegetables and Quinoa

Experience a delightful medley of crispy, lemon-herb chicken paired with vibrant roasted vegetables and nutty quinoa. This dish offers a balance of bright citrus, fragrant herbs, and wholesome grains, all elegantly combined to satisfy both your taste buds and your nutritional goals.

NUTRITION

348kcal
Protein
32.3g
Fat
9.4g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (thyme & rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Pat the chicken breast dry and rub the marinade evenly over all sides. Let it sit for 10 minutes to absorb the flavors.

  • 4

    Meanwhile, chop the zucchini, red bell pepper, and red onion into even pieces. Toss them with a little extra olive oil, salt, and pepper.

  • 5

    Place the chicken on a baking sheet. Arrange the vegetables around the chicken.

  • 6

    Roast in the oven for 20-25 minutes, turning the vegetables halfway through. Ensure the chicken reaches an internal temperature of 165°F.

  • 7

    While roasting, prepare the quinoa according to package instructions if not pre-cooked.

  • 8

    Plate the roasted chicken and vegetables alongside quinoa, and finish with a squeeze of fresh lemon if desired.