Honey-Maple Roasted Rainbow Carrots with Chicken and Quinoa

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

Honey-Maple Roasted Rainbow Carrots with Chicken and Quinoa

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Chicken and Quinoa

Enjoy a vibrant, nourishing dish featuring sweet, roasted rainbow carrots glazed with honey and maple syrup paired with succulent grilled chicken and a fluffy bed of quinoa. This meal is a satisfying blend of natural sweetness, savory protein, and hearty grains, perfect for a clean, balanced dinner.

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NUTRITION

525kcal
Protein
57.1g
Fat
9.8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced Rainbow Carrots (approx 120g)

6 ounces Chicken Breast (approx 170g)

0.5 cup cooked Quinoa (approx 93g)

1 teaspoon Olive Oil

1 teaspoon Honey

1 teaspoon Maple Syrup

1 tablespoon Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the sliced rainbow carrots with olive oil, honey, maple syrup, and chopped fresh rosemary. Season with salt and black pepper to taste.

  • 3

    Spread the carrots on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the carrots are roasting, season the chicken breast with salt, pepper, and a sprinkle of rosemary. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side until fully cooked and juices run clear.

  • 5

    Cook quinoa according to package instructions if not pre-cooked.

  • 6

    Slice the grilled chicken and serve it atop a bed of quinoa with the honey-maple roasted carrots on the side.

  • 7

    Enjoy your balanced, flavorful meal!

Honey-Maple Roasted Rainbow Carrots with Chicken and Quinoa

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

Honey-Maple Roasted Rainbow Carrots with Chicken and Quinoa

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Chicken and Quinoa

Enjoy a vibrant, nourishing dish featuring sweet, roasted rainbow carrots glazed with honey and maple syrup paired with succulent grilled chicken and a fluffy bed of quinoa. This meal is a satisfying blend of natural sweetness, savory protein, and hearty grains, perfect for a clean, balanced dinner.

NUTRITION

525kcal
Protein
57.1g
Fat
9.8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced Rainbow Carrots (approx 120g)

6 ounces Chicken Breast (approx 170g)

0.5 cup cooked Quinoa (approx 93g)

1 teaspoon Olive Oil

1 teaspoon Honey

1 teaspoon Maple Syrup

1 tablespoon Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the sliced rainbow carrots with olive oil, honey, maple syrup, and chopped fresh rosemary. Season with salt and black pepper to taste.

  • 3

    Spread the carrots on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the carrots are roasting, season the chicken breast with salt, pepper, and a sprinkle of rosemary. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side until fully cooked and juices run clear.

  • 5

    Cook quinoa according to package instructions if not pre-cooked.

  • 6

    Slice the grilled chicken and serve it atop a bed of quinoa with the honey-maple roasted carrots on the side.

  • 7

    Enjoy your balanced, flavorful meal!