Herb-Roasted Chicken Breast with Roasted Vegetables and Quinoa

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

Herb-Roasted Chicken Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Vegetables and Quinoa

Enjoy a lean, savory dinner featuring herb-infused chicken breast paired with hearty quinoa and a medley of roasted vegetables. This balanced dish is both colorful and satisfying, delivering a blend of aromatic herbs, a crisp exterior on the chicken, and tender vegetables for a well-rounded, flavorful meal.

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NUTRITION

543kcal
Protein
54.1g
Fat
20.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156g)

1/2 cup cooked Quinoa (93g)

1 cup Mixed Vegetables (150g)

1 tbsp Olive Oil (14g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season it with salt, pepper, minced garlic, chopped rosemary, and thyme. Drizzle a small amount of olive oil over the chicken to help lock in moisture.

  • 3

    In a bowl, toss the mixed vegetables (such as bell peppers, zucchini, and carrots) with a bit of olive oil, salt, pepper, and additional herbs if desired.

  • 4

    Place the seasoned chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the herb-roasted chicken alongside a serving of quinoa and roasted vegetables. Enjoy your balanced and flavorful dinner!

Herb-Roasted Chicken Breast with Roasted Vegetables and Quinoa

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

Herb-Roasted Chicken Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Vegetables and Quinoa

Enjoy a lean, savory dinner featuring herb-infused chicken breast paired with hearty quinoa and a medley of roasted vegetables. This balanced dish is both colorful and satisfying, delivering a blend of aromatic herbs, a crisp exterior on the chicken, and tender vegetables for a well-rounded, flavorful meal.

NUTRITION

543kcal
Protein
54.1g
Fat
20.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156g)

1/2 cup cooked Quinoa (93g)

1 cup Mixed Vegetables (150g)

1 tbsp Olive Oil (14g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season it with salt, pepper, minced garlic, chopped rosemary, and thyme. Drizzle a small amount of olive oil over the chicken to help lock in moisture.

  • 3

    In a bowl, toss the mixed vegetables (such as bell peppers, zucchini, and carrots) with a bit of olive oil, salt, pepper, and additional herbs if desired.

  • 4

    Place the seasoned chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the herb-roasted chicken alongside a serving of quinoa and roasted vegetables. Enjoy your balanced and flavorful dinner!