YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chicken and Vegetable Bowl
Enjoy a vibrant bowl featuring tender roasted chicken breast seasoned with fresh herbs, nestled on a bed of colorful roasted vegetables and fluffy quinoa. This balanced dish marries savory and aromatic notes with crisp textures for a wholesome meal.
INGREDIENTS
4 oz Chicken Breast
0.5 cup diced Red Bell Pepper
0.5 cup sliced Zucchini
0.25 cup chopped Red Onion
1 tsp Olive Oil
0.5 cup Cooked Quinoa
1 tbsp Fresh Herbs (Rosemary & Thyme)
PREPARATION
Preheat the oven to 400°F (200°C).
Place the chicken breast on a baking tray and drizzle with olive oil. Season with salt, pepper, and chopped fresh herbs.
Arrange diced red bell pepper, sliced zucchini, and chopped red onion around the chicken on the tray.
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Meanwhile, if not pre-cooked, prepare quinoa according to package instructions.
Slice the roasted chicken and assemble the bowl by layering quinoa at the bottom, topped with roasted vegetables and chicken slices.
Garnish with additional fresh herbs if desired, and serve warm.