Zesty Lemon-Herb Baked Tilapia with Roasted Broccoli and Quinoa Salad
Prep 20 min · Cook 30 min · Serves 4 · medium
Tender baked tilapia fillets seasoned with a vibrant lemon-herb blend, served alongside roasted broccoli florets and a fresh quinoa salad with red bell peppers, cucumbers, and a tangy vinaigrette. A delicious and nutrient-dense dinner that supports GLP-1 medication management.
Ingredients
- 4 6 oz tilapia fillets, boneless, skinless
- 4 cups broccoli florets, fresh or frozen
- 2 cups quinoa, cooked
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 2 tablespoons lemon juice, fresh
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a small bowl, mix together the lemon juice, olive oil, garlic powder, oregano, salt, and pepper. Place the tilapia fillets on the prepared baking sheet and brush the lemon-herb mixture over the top.
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
