Sheet Pan 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.

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Quinoa

Enjoy a bright and wholesome dish featuring succulent lemon herb chicken paired with a colorful array of roasted vegetables and a side of fluffy quinoa. The zesty marinade and perfectly roasted veggies come together for a satisfying, clean-eating meal that's both vibrant in flavor and balanced in nutrition.

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NUTRITION

553kcal
Protein
55.0g
Fat
21.5g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

1/2 cup Cooked Quinoa

2 tablespoons Lemon Juice

2 tablespoons Fresh Herbs (Thyme, Rosemary), chopped

2 cloves Garlic

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, minced garlic, a pinch of salt, and pepper to create a zesty marinade.

  • 3

    Place the chicken breast on a sheet pan. Brush it with half of the marinade, ensuring it is well coated.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and cherry tomatoes. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle olive oil over the vegetables, and toss gently with any remaining marinade, salt, and pepper.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

    Meanwhile, prepare the quinoa according to package instructions until light and fluffy.

  • 8

    To serve, plate a portion of roasted vegetables and chicken alongside a serving of quinoa. Enjoy your nutrient-packed, flavorful meal!

Sheet Pan 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.

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Quinoa

Enjoy a bright and wholesome dish featuring succulent lemon herb chicken paired with a colorful array of roasted vegetables and a side of fluffy quinoa. The zesty marinade and perfectly roasted veggies come together for a satisfying, clean-eating meal that's both vibrant in flavor and balanced in nutrition.

NUTRITION

553kcal
Protein
55.0g
Fat
21.5g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

1/2 cup Cooked Quinoa

2 tablespoons Lemon Juice

2 tablespoons Fresh Herbs (Thyme, Rosemary), chopped

2 cloves Garlic

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, minced garlic, a pinch of salt, and pepper to create a zesty marinade.

  • 3

    Place the chicken breast on a sheet pan. Brush it with half of the marinade, ensuring it is well coated.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and cherry tomatoes. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle olive oil over the vegetables, and toss gently with any remaining marinade, salt, and pepper.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

    Meanwhile, prepare the quinoa according to package instructions until light and fluffy.

  • 8

    To serve, plate a portion of roasted vegetables and chicken alongside a serving of quinoa. Enjoy your nutrient-packed, flavorful meal!