Seared Chicken Breast with Roasted Vegetable Quinoa Salad

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

Seared Chicken Breast with Roasted Vegetable Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Vegetable Quinoa Salad

Enjoy a vibrant medley of flavors with this seared chicken breast paired with a colorful roasted vegetable quinoa salad. The tender, lightly seasoned chicken is complemented by sweet roasted bell peppers and zucchini, tossed with warm, fluffy quinoa and a drizzle of olive oil. This dish brings together elements of American and Mediterranean cuisine for a balanced, protein-rich meal ideal for a mid-day boost.

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NUTRITION

385kcal
Protein
43.6g
Fat
11.5g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

2/3 cup Cooked Quinoa

1 tsp Olive Oil

Salt, Black Pepper, Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped bell peppers and zucchini with a light drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, season the chicken breast with salt, black pepper, and garlic powder. Heat a non-stick skillet over medium-high heat and add a few drops of olive oil.

  • 4

    Sear the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    In a bowl, combine the roasted vegetables with the cooked quinoa. Toss gently to mix.

  • 6

    Slice the seared chicken breast and serve it atop the quinoa salad. Drizzle a bit more olive oil if desired and enjoy your balanced, protein-rich lunch.

Seared Chicken Breast with Roasted Vegetable Quinoa Salad

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

Seared Chicken Breast with Roasted Vegetable Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Vegetable Quinoa Salad

Enjoy a vibrant medley of flavors with this seared chicken breast paired with a colorful roasted vegetable quinoa salad. The tender, lightly seasoned chicken is complemented by sweet roasted bell peppers and zucchini, tossed with warm, fluffy quinoa and a drizzle of olive oil. This dish brings together elements of American and Mediterranean cuisine for a balanced, protein-rich meal ideal for a mid-day boost.

NUTRITION

385kcal
Protein
43.6g
Fat
11.5g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

2/3 cup Cooked Quinoa

1 tsp Olive Oil

Salt, Black Pepper, Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped bell peppers and zucchini with a light drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, season the chicken breast with salt, black pepper, and garlic powder. Heat a non-stick skillet over medium-high heat and add a few drops of olive oil.

  • 4

    Sear the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    In a bowl, combine the roasted vegetables with the cooked quinoa. Toss gently to mix.

  • 6

    Slice the seared chicken breast and serve it atop the quinoa salad. Drizzle a bit more olive oil if desired and enjoy your balanced, protein-rich lunch.