Herb-Roasted Vegetable Chicken with Quinoa and Steamed Broccoli

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

Herb-Roasted Vegetable Chicken with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Chicken with Quinoa and Steamed Broccoli

Herb-roasted plant-based chicken strips served over fluffy quinoa with vibrant steamed broccoli, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

577kcal
Protein
32.8g
Fat
25.7g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

120g Plant-based chicken strips

1 cup Cooked quinoa

1.5 cups Broccoli florets

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1/2 tsp Dried oregano

1/4 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, toss the plant-based chicken strips with half of the olive oil, dried oregano, and garlic powder until evenly coated.

  • 3

    Spread the seasoned vegetable chicken on the baking sheet and roast for 15-18 minutes until the edges are golden and slightly crisp.

  • 4

    While the chicken is roasting, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp and bright green.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed, then fluff with a fork.

  • 6

    Divide the quinoa between plates, top with the roasted vegetable chicken and steamed broccoli.

  • 7

    Drizzle the remaining olive oil and fresh lemon juice over the entire dish before serving.

Herb-Roasted Vegetable Chicken with Quinoa and Steamed Broccoli

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

Herb-Roasted Vegetable Chicken with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Chicken with Quinoa and Steamed Broccoli

Herb-roasted plant-based chicken strips served over fluffy quinoa with vibrant steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

577kcal
Protein
32.8g
Fat
25.7g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

120g Plant-based chicken strips

1 cup Cooked quinoa

1.5 cups Broccoli florets

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1/2 tsp Dried oregano

1/4 tsp Garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, toss the plant-based chicken strips with half of the olive oil, dried oregano, and garlic powder until evenly coated.

  • 3

    Spread the seasoned vegetable chicken on the baking sheet and roast for 15-18 minutes until the edges are golden and slightly crisp.

  • 4

    While the chicken is roasting, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp and bright green.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed, then fluff with a fork.

  • 6

    Divide the quinoa between plates, top with the roasted vegetable chicken and steamed broccoli.

  • 7

    Drizzle the remaining olive oil and fresh lemon juice over the entire dish before serving.