Herb-Braised Chicken with Bell Peppers and Tomatoes with Quinoa

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

Herb-Braised Chicken with Bell Peppers and Tomatoes with Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Braised Chicken with Bell Peppers and Tomatoes with Quinoa

Savor the comforting flavors of tender herb-braised chicken mingled with vibrant bell peppers, juicy tomatoes, and a hint of aromatic red onion. This dish is finished with a side of fluffy quinoa for extra heartiness, creating a satisfying, nutrient-dense meal perfect for dinner.

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NUTRITION

513kcal
Protein
50.8g
Fat
12.6g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 medium Tomato

1/2 small Red Onion

1 tsp Olive Oil

1/4 cup dry Quinoa

2 tbsp Fresh Herbs (Parsley and Thyme)

2 cloves Garlic, minced

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PREPARATION

  • 1

    Rinse the quinoa and cook it according to package instructions, usually by simmering in water until fluffy.

  • 2

    Preheat a large skillet over medium heat and add the olive oil.

  • 3

    Add the minced garlic and sliced red onion to the skillet, sautéing until they become fragrant and translucent.

  • 4

    Introduce the chopped red bell pepper and tomato to the mixture, stirring in the fresh herbs for an aromatic base.

  • 5

    Place the chicken breast into the skillet with the vegetables, seasoning with additional salt and pepper if desired. Sear on both sides until a light crust forms.

  • 6

    Cover the skillet, reduce the heat to low, and allow the chicken to braise in the vegetable mixture for about 10-12 minutes, or until the chicken is fully cooked and tender.

  • 7

    Serve the herb-braised chicken with the sautéed vegetables over a bed of cooked quinoa, garnished with extra fresh herbs if desired.

Herb-Braised Chicken with Bell Peppers and Tomatoes with Quinoa

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

Herb-Braised Chicken with Bell Peppers and Tomatoes with Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Braised Chicken with Bell Peppers and Tomatoes with Quinoa

Savor the comforting flavors of tender herb-braised chicken mingled with vibrant bell peppers, juicy tomatoes, and a hint of aromatic red onion. This dish is finished with a side of fluffy quinoa for extra heartiness, creating a satisfying, nutrient-dense meal perfect for dinner.

NUTRITION

513kcal
Protein
50.8g
Fat
12.6g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 medium Tomato

1/2 small Red Onion

1 tsp Olive Oil

1/4 cup dry Quinoa

2 tbsp Fresh Herbs (Parsley and Thyme)

2 cloves Garlic, minced

PREPARATION

  • 1

    Rinse the quinoa and cook it according to package instructions, usually by simmering in water until fluffy.

  • 2

    Preheat a large skillet over medium heat and add the olive oil.

  • 3

    Add the minced garlic and sliced red onion to the skillet, sautéing until they become fragrant and translucent.

  • 4

    Introduce the chopped red bell pepper and tomato to the mixture, stirring in the fresh herbs for an aromatic base.

  • 5

    Place the chicken breast into the skillet with the vegetables, seasoning with additional salt and pepper if desired. Sear on both sides until a light crust forms.

  • 6

    Cover the skillet, reduce the heat to low, and allow the chicken to braise in the vegetable mixture for about 10-12 minutes, or until the chicken is fully cooked and tender.

  • 7

    Serve the herb-braised chicken with the sautéed vegetables over a bed of cooked quinoa, garnished with extra fresh herbs if desired.