Name: Sheet Pan Lemon Herb Chicken with Quinoa and Kale
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.33 cup cooked quinoa; 1.5 cups kale; 0.75 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Sheet Pan Lemon Herb Chicken with Quinoa and Kale

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Quinoa and Kale

Tender chicken breast roasted with zesty lemon and fragrant oregano, served over a bed of crispy toasted quinoa and vibrant kale.

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NUTRITION

Protein

48.7g

Fat

17.9g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.33 cup cooked quinoa

1.5 cups kale

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Pat the chicken breast dry with a paper towel and slice it into 1-inch strips to ensure even roasting.
3
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
4
Place the chicken strips and pre-cooked quinoa on the sheet pan, then drizzle with half of the lemon-herb dressing and toss to coat.
5
Spread the chicken and quinoa into a single layer and roast for 12 minutes.
6
Remove the pan from the oven, add the chopped kale, and drizzle with the remaining dressing.
7
Toss the kale with the other ingredients and return the pan to the oven for another 5-7 minutes until the chicken is cooked through and the kale is slightly crisp.