Creamy Lemon Ricotta Chicken with Roasted Broccoli and Quinoa

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

Creamy Lemon Ricotta Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Ricotta Chicken with Roasted Broccoli and Quinoa

Savor the balanced flavors of tender, lemon-infused chicken paired with a creamy ricotta sauce, served alongside nutty quinoa and perfectly roasted broccoli. This dish delivers a harmonious blend of tangy and rich notes, making it an ideal dinner option for a satisfying, clean meal.

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NUTRITION

528kcal
Protein
59.3g
Fat
16g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Part-Skim Ricotta Cheese

1 cup Broccoli

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of lemon juice.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the olive oil and minced garlic, then sear the chicken breast for 2-3 minutes per side until lightly golden.

  • 4

    Transfer the seared chicken to a baking dish. Spoon the part-skim ricotta mixed with the remaining lemon juice over the chicken.

  • 5

    Place the baking dish in the oven and bake for 15-18 minutes, or until the chicken is cooked through.

  • 6

    Meanwhile, toss the broccoli with a little olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 12 minutes until tender and slightly crisp.

  • 7

    Prepare quinoa per package instructions if not already cooked.

  • 8

    To serve, arrange a bed of quinoa on your plate, top with the creamy lemon ricotta chicken, and add the roasted broccoli on the side.

Creamy Lemon Ricotta Chicken with Roasted Broccoli and Quinoa

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

Creamy Lemon Ricotta Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Ricotta Chicken with Roasted Broccoli and Quinoa

Savor the balanced flavors of tender, lemon-infused chicken paired with a creamy ricotta sauce, served alongside nutty quinoa and perfectly roasted broccoli. This dish delivers a harmonious blend of tangy and rich notes, making it an ideal dinner option for a satisfying, clean meal.

NUTRITION

528kcal
Protein
59.3g
Fat
16g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Part-Skim Ricotta Cheese

1 cup Broccoli

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of lemon juice.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the olive oil and minced garlic, then sear the chicken breast for 2-3 minutes per side until lightly golden.

  • 4

    Transfer the seared chicken to a baking dish. Spoon the part-skim ricotta mixed with the remaining lemon juice over the chicken.

  • 5

    Place the baking dish in the oven and bake for 15-18 minutes, or until the chicken is cooked through.

  • 6

    Meanwhile, toss the broccoli with a little olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 12 minutes until tender and slightly crisp.

  • 7

    Prepare quinoa per package instructions if not already cooked.

  • 8

    To serve, arrange a bed of quinoa on your plate, top with the creamy lemon ricotta chicken, and add the roasted broccoli on the side.