Lemon-Herb Roasted Chicken with Roasted Vegetables

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

Lemon-Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Vegetables

Savor this light yet satisfying dish featuring tender lemon-herb marinated chicken roasted to perfection alongside a colorful medley of seasonal vegetables, complemented by a side of fluffy quinoa. This dish offers a harmonious balance of protein, vibrant flavors, and a gentle citrus aroma that elevates the rustic simplicity of roasted fare.

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NUTRITION

364kcal
Protein
38g
Fat
9.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (roasted)

1 cup Mixed Vegetables (Carrot, Zucchini, Red Bell Pepper)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme & Rosemary)

1/2 cup Cooked Quinoa

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well-coated. Let it marinate for at least 15 minutes.

  • 4

    Toss the mixed vegetables with the remaining marinade until evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 8

    Plate the roasted chicken with a serving of quinoa and a generous helping of roasted vegetables. Enjoy the fresh, lemon-herb flavors!

Lemon-Herb Roasted Chicken with Roasted Vegetables

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

Lemon-Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Vegetables

Savor this light yet satisfying dish featuring tender lemon-herb marinated chicken roasted to perfection alongside a colorful medley of seasonal vegetables, complemented by a side of fluffy quinoa. This dish offers a harmonious balance of protein, vibrant flavors, and a gentle citrus aroma that elevates the rustic simplicity of roasted fare.

NUTRITION

364kcal
Protein
38g
Fat
9.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (roasted)

1 cup Mixed Vegetables (Carrot, Zucchini, Red Bell Pepper)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme & Rosemary)

1/2 cup Cooked Quinoa

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well-coated. Let it marinate for at least 15 minutes.

  • 4

    Toss the mixed vegetables with the remaining marinade until evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 8

    Plate the roasted chicken with a serving of quinoa and a generous helping of roasted vegetables. Enjoy the fresh, lemon-herb flavors!