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

Lemon Herb Quinoa with Roasted Vegetables and Chicken

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa with Roasted Vegetables and Chicken

Tender roasted chicken breast and vibrant garden vegetables tossed with zesty lemon-infused quinoa for a bright and refreshing meal.

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NUTRITION

Protein

52.4g

Fat

15.5g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

0.5 cup water

0.5 cup zucchini

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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 zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet alongside the chicken breast.
3
Drizzle the chicken and vegetables with olive oil and season with sea salt, black pepper, and garlic powder.
4
Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
5
While roasting, combine the quinoa and water in a small saucepan, bring to a boil, then cover and simmer for 15 minutes.
6
Fluff the cooked quinoa with a fork and stir in the lemon juice, lemon zest, and freshly chopped parsley.
7
Slice the roasted chicken and serve it over the lemon-herb quinoa alongside the roasted vegetables.