Herb-Roasted Chicken Breast with Warm Nutty Quinoa Salad

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

Herb-Roasted Chicken Breast with Warm Nutty Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Warm Nutty Quinoa Salad

Savor a succulent herb-roasted chicken breast paired with a warm quinoa salad accented by crunchy nuts and seeds. The dish is delicately dressed with olive oil and fresh herbs, creating a balanced, flavorful dinner that is both satisfying and nutrient-packed.

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NUTRITION

424kcal
Protein
40.4g
Fat
19.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 tsp Olive Oil

1 tbsp Almonds

1 tbsp Pumpkin Seeds

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, minced garlic, fresh rosemary, and thyme. Drizzle a small amount of olive oil over the chicken.

  • 3

    Place the seasoned chicken breast on a baking tray and roast in the oven for about 20-25 minutes until fully cooked and juices run clear.

  • 4

    While the chicken roasts, prepare the quinoa salad. In a small pan, warm the cooked quinoa over medium heat. Stir in the remaining olive oil, and add the almonds and pumpkin seeds. Let them toast lightly to release their nutty flavor.

  • 5

    Once the chicken is cooked, slice it and serve alongside the warm nutty quinoa salad.

  • 6

    Garnish with extra fresh herbs if desired and serve immediately.

Herb-Roasted Chicken Breast with Warm Nutty Quinoa Salad

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

Herb-Roasted Chicken Breast with Warm Nutty Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Warm Nutty Quinoa Salad

Savor a succulent herb-roasted chicken breast paired with a warm quinoa salad accented by crunchy nuts and seeds. The dish is delicately dressed with olive oil and fresh herbs, creating a balanced, flavorful dinner that is both satisfying and nutrient-packed.

NUTRITION

424kcal
Protein
40.4g
Fat
19.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 tsp Olive Oil

1 tbsp Almonds

1 tbsp Pumpkin Seeds

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, minced garlic, fresh rosemary, and thyme. Drizzle a small amount of olive oil over the chicken.

  • 3

    Place the seasoned chicken breast on a baking tray and roast in the oven for about 20-25 minutes until fully cooked and juices run clear.

  • 4

    While the chicken roasts, prepare the quinoa salad. In a small pan, warm the cooked quinoa over medium heat. Stir in the remaining olive oil, and add the almonds and pumpkin seeds. Let them toast lightly to release their nutty flavor.

  • 5

    Once the chicken is cooked, slice it and serve alongside the warm nutty quinoa salad.

  • 6

    Garnish with extra fresh herbs if desired and serve immediately.