Seared Chicken Breast with Roasted Vegetables and Quinoa

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

Seared Chicken Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Vegetables and Quinoa

Enjoy a vibrant plate featuring a perfectly seared chicken breast paired with a medley of roasted vegetables and fluffy quinoa. This dish is elevated with a light avocado garnish that adds a creamy, rich texture, making each bite as nourishing as it is delicious.

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NUTRITION

467kcal
Protein
46.1g
Fat
16.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 Avocado

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20 minutes until tender and lightly caramelized.

  • 2

    While the vegetables roast, season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 3

    Heat a skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Let rest for a couple of minutes before slicing.

  • 4

    Prepare 1/2 cup of cooked quinoa according to package instructions if not pre-cooked.

  • 5

    Plate the quinoa, arrange the roasted vegetables on the side, and place the sliced chicken breast on top or alongside. Garnish with sliced avocado and an extra drizzle of lemon juice if desired.

  • 6

    Serve warm and enjoy the harmonious blend of textures and flavors.

Seared Chicken Breast with Roasted Vegetables and Quinoa

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

Seared Chicken Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Vegetables and Quinoa

Enjoy a vibrant plate featuring a perfectly seared chicken breast paired with a medley of roasted vegetables and fluffy quinoa. This dish is elevated with a light avocado garnish that adds a creamy, rich texture, making each bite as nourishing as it is delicious.

NUTRITION

467kcal
Protein
46.1g
Fat
16.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 Avocado

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20 minutes until tender and lightly caramelized.

  • 2

    While the vegetables roast, season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 3

    Heat a skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Let rest for a couple of minutes before slicing.

  • 4

    Prepare 1/2 cup of cooked quinoa according to package instructions if not pre-cooked.

  • 5

    Plate the quinoa, arrange the roasted vegetables on the side, and place the sliced chicken breast on top or alongside. Garnish with sliced avocado and an extra drizzle of lemon juice if desired.

  • 6

    Serve warm and enjoy the harmonious blend of textures and flavors.