Name: Lemon Herb Chicken with Quinoa and Roasted Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 0.5 tbsp extra virgin olive oil; 0.5 cup zucchini; 0.5 cup red bell pepper; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic

Lemon Herb Chicken with Quinoa and Roasted Veggies

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Quinoa and Roasted Veggies

Pan-seared chicken breast infused with zesty lemon and aromatic herbs, served over fluffy quinoa and vibrant roasted seasonal vegetables.

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NUTRITION

Protein

50.3g

Fat

14.2g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

0.5 cup zucchini

0.5 cup red bell pepper

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and let it rest; add the minced garlic, zucchini, and bell peppers to the same skillet.
5
Sauté the vegetables for 4-5 minutes until tender-crisp, then stir in the lemon juice to deglaze the pan.
6
Slice the chicken and serve it alongside the sautéed vegetables over a bed of warm cooked quinoa.