Name: Lemon Herb Roasted Chicken with Quinoa and Sautéed Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.25 cup Quinoa; 0.5 tbsp Extra virgin olive oil; 1 medium Zucchini; 1 clove Garlic; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano

Lemon Herb Roasted Chicken with Quinoa and Sautéed Zucchini

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Quinoa and Sautéed Zucchini

Tender chicken breast roasted with aromatic herbs and lemon, served over fluffy quinoa with vibrant sautéed zucchini for a bright finish.

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NUTRITION

Protein

53.9g

Fat

14.9g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Quinoa

0.5 tbsp Extra virgin olive oil

1 medium Zucchini

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

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PREPARATION

1
Rinse the quinoa under cold water and cook in 0.5 cup of water until all liquid is absorbed and it becomes fluffy.
2
Season the chicken breast with sea salt, black pepper, dried oregano, and half of the olive oil.
3
Bake the chicken in a preheated oven at 400°F for 20 minutes or until the internal temperature reaches 165°F.
4
While the chicken cooks, slice the zucchini into rounds and mince the garlic.
5
Sauté the zucchini and garlic in the remaining olive oil over medium heat until tender and slightly browned.
6
Slice the roasted chicken and serve it over the quinoa and zucchini, finishing with a drizzle of fresh lemon juice.