Roasted Chicken Breast with Herbed Quinoa and Sautéed Vegetables

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

Roasted Chicken Breast with Herbed Quinoa and Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Breast with Herbed Quinoa and Sautéed Vegetables

Enjoy a nourishing plate featuring tender roasted chicken breast served atop herbed quinoa and a medley of sautéed vegetables. Finished with a light yogurt herb sauce and garnished with velvety avocado slices and crunchy walnuts, this dish balances savory, fresh, and nutty flavors perfectly.

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NUTRITION

925kcal
Protein
48.3g
Fat
55.6g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Vegetables (Bell Peppers & Zucchini)

1/4 cup Plain Low-Fat Yogurt

1/2 Avocado

1 tbsp Chopped Walnuts

2 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast lightly with salt, pepper, and a drizzle of olive oil.

  • 2

    Roast the chicken breast in the oven for about 20-25 minutes until the internal temperature reaches 165°F. Let it rest before slicing.

  • 3

    While the chicken is roasting, prepare the quinoa according to package instructions, then toss with chopped fresh herbs and a little olive oil.

  • 4

    In a skillet over medium heat, add a tablespoon of olive oil and sauté the mixed vegetables until they are tender and slightly caramelized, about 6-8 minutes.

  • 5

    In a small bowl, mix the plain low-fat yogurt with chopped herbs to create a light herb sauce.

  • 6

    To plate, spoon the herbed quinoa onto the dish, top with sliced roasted chicken breast, and add the sautéed vegetables on the side.

  • 7

    Garnish with slices of avocado and a sprinkle of chopped walnuts. Drizzle the yogurt herb sauce over the chicken or serve it on the side.

Roasted Chicken Breast with Herbed Quinoa and Sautéed Vegetables

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

Roasted Chicken Breast with Herbed Quinoa and Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Breast with Herbed Quinoa and Sautéed Vegetables

Enjoy a nourishing plate featuring tender roasted chicken breast served atop herbed quinoa and a medley of sautéed vegetables. Finished with a light yogurt herb sauce and garnished with velvety avocado slices and crunchy walnuts, this dish balances savory, fresh, and nutty flavors perfectly.

NUTRITION

925kcal
Protein
48.3g
Fat
55.6g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Vegetables (Bell Peppers & Zucchini)

1/4 cup Plain Low-Fat Yogurt

1/2 Avocado

1 tbsp Chopped Walnuts

2 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast lightly with salt, pepper, and a drizzle of olive oil.

  • 2

    Roast the chicken breast in the oven for about 20-25 minutes until the internal temperature reaches 165°F. Let it rest before slicing.

  • 3

    While the chicken is roasting, prepare the quinoa according to package instructions, then toss with chopped fresh herbs and a little olive oil.

  • 4

    In a skillet over medium heat, add a tablespoon of olive oil and sauté the mixed vegetables until they are tender and slightly caramelized, about 6-8 minutes.

  • 5

    In a small bowl, mix the plain low-fat yogurt with chopped herbs to create a light herb sauce.

  • 6

    To plate, spoon the herbed quinoa onto the dish, top with sliced roasted chicken breast, and add the sautéed vegetables on the side.

  • 7

    Garnish with slices of avocado and a sprinkle of chopped walnuts. Drizzle the yogurt herb sauce over the chicken or serve it on the side.