Κοτόπουλο Ψητό με Λεμόνι και Βότανα και Тραγανά Ψητά Λαχανικά

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

Κοτόπουλο Ψητό με Λεμόνι και Βότανα και Тραγανά Ψητά Λαχανικά

YOUR SOLIN GENERATED RECIPE

Κοτόπουλο Ψητό με Λεμόνι και Βότανα και Тραγανά Ψητά Λαχανικά

Savor the vibrant flavors of Greek-inspired roasted chicken infused with lemon and herbs, paired with a colorful medley of crispy vegetables and a side of fluffy quinoa. This dish offers a satisfying and balanced meal perfect for a wholesome breakfast, lunch, or dinner experience.

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NUTRITION

405kcal
Protein
45.9g
Fat
10.2g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup cooked Zucchini

1 cup chopped Red Bell Pepper

1 tsp Olive Oil

1/2 Lemon

1 tbsp Mixed Herbs

1 Garlic clove

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the juice of half a lemon, olive oil, mixed herbs, minced garlic, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the marinade, ensuring it is evenly coated. Let marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the zucchini and red bell pepper, and toss them with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Arrange the marinated chicken on a separate baking tray. Place both trays in the oven.

  • 6

    Bake the chicken for about 20-25 minutes until fully cooked and juices run clear. Roast the vegetables for 15-20 minutes until tender and slightly crispy.

  • 7

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

  • 8

    Plate the chicken alongside a serving of quinoa and a generous portion of roasted vegetables. Drizzle any remaining pan juices over the chicken for added flavor.

  • 9

    Serve warm and enjoy your Greek-inspired roasted chicken and vegetables.

Κοτόπουλο Ψητό με Λεμόνι και Βότανα και Тραγανά Ψητά Λαχανικά

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

Κοτόπουλο Ψητό με Λεμόνι και Βότανα και Тραγανά Ψητά Λαχανικά

YOUR SOLIN GENERATED RECIPE

Κοτόπουλο Ψητό με Λεμόνι και Βότανα και Тραγανά Ψητά Λαχανικά

Savor the vibrant flavors of Greek-inspired roasted chicken infused with lemon and herbs, paired with a colorful medley of crispy vegetables and a side of fluffy quinoa. This dish offers a satisfying and balanced meal perfect for a wholesome breakfast, lunch, or dinner experience.

NUTRITION

405kcal
Protein
45.9g
Fat
10.2g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup cooked Zucchini

1 cup chopped Red Bell Pepper

1 tsp Olive Oil

1/2 Lemon

1 tbsp Mixed Herbs

1 Garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the juice of half a lemon, olive oil, mixed herbs, minced garlic, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the marinade, ensuring it is evenly coated. Let marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the zucchini and red bell pepper, and toss them with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Arrange the marinated chicken on a separate baking tray. Place both trays in the oven.

  • 6

    Bake the chicken for about 20-25 minutes until fully cooked and juices run clear. Roast the vegetables for 15-20 minutes until tender and slightly crispy.

  • 7

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

  • 8

    Plate the chicken alongside a serving of quinoa and a generous portion of roasted vegetables. Drizzle any remaining pan juices over the chicken for added flavor.

  • 9

    Serve warm and enjoy your Greek-inspired roasted chicken and vegetables.