Crispy Lemon Herb Chicken with Roasted Broccoli 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 Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Broccoli and Quinoa

Enjoy a zesty twist on your dinner plate with this Crispy Lemon Herb Chicken paired with flavorful roasted broccoli and a side of fluffy quinoa. The chicken is marinated in fresh lemon juice and aromatic herbs before being lightly coated with almond flour to achieve a satisfying crisp, while the broccoli is roasted with olive oil and a hint of lemon zest for brightness. This balanced meal offers a delightful mix of textures and a burst of refreshing citrus that awakens the palate.

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NUTRITION

393kcal
Protein
43.2g
Fat
15g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups chopped Broccoli

1 tsp Olive Oil

1/4 cup Cooked Quinoa

2 tbsp Almond Flour

2 tbsp Lemon Juice

1 tsp Mixed Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, mixed herbs, garlic powder, salt, and pepper. Reserve a little extra for finishing the dish.

  • 3

    Place the chicken breast in a shallow dish and coat it with the marinade. Let it sit for 10-15 minutes.

  • 4

    Lightly dredge the marinated chicken in almond flour, ensuring an even coating for a crispy finish.

  • 5

    Arrange the chicken on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the chopped broccoli with olive oil, a pinch of salt, and a dash of lemon juice.

  • 7

    Spread the broccoli evenly on the baking sheet around the chicken.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the broccoli is tender with slightly crispy edges.

  • 9

    Heat the pre-cooked quinoa if serving warm, and plate alongside the chicken and roasted broccoli.

  • 10

    Drizzle a touch more lemon juice or sprinkle some extra herbs over the dish for added brightness before serving.

Crispy Lemon Herb Chicken with Roasted Broccoli 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 Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Broccoli and Quinoa

Enjoy a zesty twist on your dinner plate with this Crispy Lemon Herb Chicken paired with flavorful roasted broccoli and a side of fluffy quinoa. The chicken is marinated in fresh lemon juice and aromatic herbs before being lightly coated with almond flour to achieve a satisfying crisp, while the broccoli is roasted with olive oil and a hint of lemon zest for brightness. This balanced meal offers a delightful mix of textures and a burst of refreshing citrus that awakens the palate.

NUTRITION

393kcal
Protein
43.2g
Fat
15g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups chopped Broccoli

1 tsp Olive Oil

1/4 cup Cooked Quinoa

2 tbsp Almond Flour

2 tbsp Lemon Juice

1 tsp Mixed Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, mixed herbs, garlic powder, salt, and pepper. Reserve a little extra for finishing the dish.

  • 3

    Place the chicken breast in a shallow dish and coat it with the marinade. Let it sit for 10-15 minutes.

  • 4

    Lightly dredge the marinated chicken in almond flour, ensuring an even coating for a crispy finish.

  • 5

    Arrange the chicken on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the chopped broccoli with olive oil, a pinch of salt, and a dash of lemon juice.

  • 7

    Spread the broccoli evenly on the baking sheet around the chicken.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the broccoli is tender with slightly crispy edges.

  • 9

    Heat the pre-cooked quinoa if serving warm, and plate alongside the chicken and roasted broccoli.

  • 10

    Drizzle a touch more lemon juice or sprinkle some extra herbs over the dish for added brightness before serving.