YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Crispy Roasted Vegetables and Fluffy Quinoa
Enjoy a wholesome plate featuring tender herb-roasted chicken paired with a medley of crispy roasted vegetables and light, fluffy quinoa. The chicken is seasoned with aromatic herbs, the vegetables are perfectly caramelized with a drizzle of olive oil, and the quinoa adds a nutty and satisfying texture.
INGREDIENTS
5 ounces Chicken Breast
1/2 cup Cooked Quinoa
1 cup Mixed Roasted Vegetables
1 teaspoon Extra Virgin Olive Oil
Pinch Herb Seasoning Blend
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and rub with a pinch of the herb seasoning blend. Set aside.
Prepare the vegetables by chopping red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them in a bowl with the extra virgin olive oil, a pinch of herb seasoning, salt, and pepper.
Place the seasoned chicken breast on a lightly greased baking sheet and arrange the vegetables around it.
Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy on the edges.
While the chicken and vegetables are roasting, prepare the quinoa according to package instructions, ensuring it remains fluffy.
Once cooking is complete, plate the chicken alongside a serving of quinoa and top with the roasted vegetables.
Serve warm and enjoy your balanced, flavorful meal.