YOUR SOLIN GENERATED RECIPE
Oven-Baked Chicken Breast with Roasted Vegetables, Quinoa & Cucumber Salad with Toast
Enjoy a perfectly balanced dinner featuring tender oven-baked chicken breast accompanied by a medley of roasted vegetables and fluffy quinoa, rounded out with a refreshing cucumber salad and a crisp slice of wholegrain toast. This dish offers a satisfying mix of textures and flavors, from the savory roasted vegetables to the light, zesty salad, all coming together in a wholesome, nutrient-packed meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup Mixed Roasted Vegetables
1 slice Wholegrain Toast
1/2 cup sliced Cucumber
1 cup Mixed Salad Greens
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat the oven to 400°F.
Season the 4 oz chicken breast with salt, pepper, and any preferred herbs, then place on a baking sheet lined with parchment paper.
Chop the mixed vegetables (such as zucchini, bell peppers, and carrots) into bite-sized pieces, toss with a drizzle of olive oil, salt, and pepper, and spread them out on another baking sheet.
Place both the chicken and vegetables in the oven. Bake the chicken for about 20-25 minutes or until it reaches an internal temperature of 165°F, and roast the vegetables for about 20 minutes until tender and lightly caramelized.
Meanwhile, cook the quinoa according to package instructions (usually simmering for about 15 minutes) until it is fluffy.
Prepare a quick cucumber salad by combining sliced cucumber and mixed salad greens in a bowl, then drizzle with lemon juice, a pinch of salt, and a few cracks of pepper.
Toast a slice of wholegrain bread until golden brown.
Plate the chicken breast with a serving of quinoa and roasted vegetables, and add a side of fresh cucumber salad with the toasted bread on the side.
Enjoy this balanced and flavorful dinner!