Seared Chicken Breast with Roasted Vegetables, Quinoa and Avocado

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

Seared Chicken Breast with Roasted Vegetables, Quinoa and Avocado

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Vegetables, Quinoa and Avocado

Savor a perfectly seared chicken breast paired with a colorful medley of roasted vegetables, nutty quinoa, and a creamy touch of avocado. This dish balances lean protein and healthy fats, delivering a wholesome, satisfying, and vibrant dinner plate.

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NUTRITION

497kcal
Protein
44.1g
Fat
16.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1/4 cup dry Quinoa

1/4 medium Avocado

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (use about 1/2 cup water for 1/4 cup dry quinoa), bring to a boil, then lower heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.

  • 2

    Preheat the oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, pat the chicken breast dry and season both sides with salt, pepper, and a drizzle of lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Slice the avocado into cubes or thin slices.

  • 6

    Assemble the plate by placing the seared chicken breast, a serving of quinoa, roasted vegetables, and avocado. Drizzle any remaining lemon juice over the top for added brightness.

  • 7

    Serve warm and enjoy your balanced dinner.

Seared Chicken Breast with Roasted Vegetables, Quinoa and Avocado

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

Seared Chicken Breast with Roasted Vegetables, Quinoa and Avocado

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Vegetables, Quinoa and Avocado

Savor a perfectly seared chicken breast paired with a colorful medley of roasted vegetables, nutty quinoa, and a creamy touch of avocado. This dish balances lean protein and healthy fats, delivering a wholesome, satisfying, and vibrant dinner plate.

NUTRITION

497kcal
Protein
44.1g
Fat
16.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1/4 cup dry Quinoa

1/4 medium Avocado

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (use about 1/2 cup water for 1/4 cup dry quinoa), bring to a boil, then lower heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.

  • 2

    Preheat the oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, pat the chicken breast dry and season both sides with salt, pepper, and a drizzle of lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Slice the avocado into cubes or thin slices.

  • 6

    Assemble the plate by placing the seared chicken breast, a serving of quinoa, roasted vegetables, and avocado. Drizzle any remaining lemon juice over the top for added brightness.

  • 7

    Serve warm and enjoy your balanced dinner.