Lemon Pepper Rosemary Chicken Thighs, Tomato Cucumber Salad, and Quinoa

Perfect for a summer dinner with family… pro tip, make enough for leftover chicken sandwiches the next day!

I’m all for a protein rich meal, and this one is everything you for a balanced plate!


  1. Chop up tomato, cucumber, corn, red onion and toss with balsamic vinegar, salt and pepper

2. Cook quinoa as instructed in broth instead of water

3. Toss and roast broccolini in pan with garlic, any seasoning, olive oil at 400 for 20 min

4. Marinate thighs with lemon juice, olive oil, pepper, garlic, fresh rosemary, salt for at least 3 hours. Roast at 350 for 30 min and then for 20 min at 400 and then lastly broil for 2 min

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I’m a virtual 1:1 Dietitian Nutrition coach who provides you with the highest level of accountability and support to quit dieting, find peace with food, fuel your body, unlearn unwanted behaviors, embody new habits and reach sustainable weight loss goals. 

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