Name: Zesty Roasted Vegetable and Lentil Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup cooked brown lentils; 0.5 cup cooked quinoa; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.25 tsp garlic powder

Zesty Roasted Vegetable and Lentil Quinoa

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

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Vegetable and Lentil Quinoa

Oven-roasted chicken and vibrant vegetables tossed with earthy lentils and fluffy quinoa in a bright, zesty lemon-herb dressing.

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NUTRITION

Protein

41g

Fat

9.1g

Carbs

49.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown lentils

0.5 cup cooked quinoa

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the chicken breast, red bell pepper, and zucchini into uniform bite-sized pieces.
3
Place the chicken and vegetables on the baking sheet and drizzle with olive oil.
4
Sprinkle the sea salt, black pepper, garlic powder, and dried oregano over the mixture and toss until evenly coated.
5
Roast in the oven for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
6
While the vegetables roast, combine the cooked lentils and cooked quinoa in a large mixing bowl.
7
Add the warm roasted chicken and vegetables into the bowl with the grains.
8
Drizzle the fresh lemon juice over the top and toss everything together to combine.
9
Serve immediately while warm for the best flavor profile.