Herb-Roasted Chicken with Fluffy Quinoa and Roasted Vegetables

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

Herb-Roasted Chicken with Fluffy Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Fluffy Quinoa and Roasted Vegetables

Savor a balanced plate featuring tender herb-roasted chicken paired with fluffy, light quinoa and a medley of perfectly roasted vegetables. This dish bursts with aromatic herbs and a slight zest from garlic, offering a wholesome, satisfying experience ideal for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

358kcal
Protein
34.0g
Fat
8.8g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/4 tsp Garlic Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast on both sides with salt, pepper, dried thyme, and a light dusting of garlic powder.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, rinse the quinoa thoroughly under cold water. In a small saucepan, combine the quinoa with water (use a 1:2 ratio) and bring to a boil. Once boiling, reduce heat to simmer, cover, and cook for about 15 minutes until water is absorbed and quinoa is fluffy.

  • 5

    While the quinoa cooks, chop the red bell pepper and zucchini into bite-sized pieces. Toss with olive oil, salt, pepper, and a pinch more garlic powder if desired.

  • 6

    Spread the vegetables on another baking sheet and roast in the oven for 15 minutes, stirring halfway through for even cooking.

  • 7

    Once everything is cooked, plate the chicken, a serving of quinoa, and roasted vegetables together. Enjoy your balanced and flavorful meal!

Herb-Roasted Chicken with Fluffy Quinoa and Roasted Vegetables

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

Herb-Roasted Chicken with Fluffy Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Fluffy Quinoa and Roasted Vegetables

Savor a balanced plate featuring tender herb-roasted chicken paired with fluffy, light quinoa and a medley of perfectly roasted vegetables. This dish bursts with aromatic herbs and a slight zest from garlic, offering a wholesome, satisfying experience ideal for a nourishing dinner.

NUTRITION

358kcal
Protein
34.0g
Fat
8.8g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/4 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast on both sides with salt, pepper, dried thyme, and a light dusting of garlic powder.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, rinse the quinoa thoroughly under cold water. In a small saucepan, combine the quinoa with water (use a 1:2 ratio) and bring to a boil. Once boiling, reduce heat to simmer, cover, and cook for about 15 minutes until water is absorbed and quinoa is fluffy.

  • 5

    While the quinoa cooks, chop the red bell pepper and zucchini into bite-sized pieces. Toss with olive oil, salt, pepper, and a pinch more garlic powder if desired.

  • 6

    Spread the vegetables on another baking sheet and roast in the oven for 15 minutes, stirring halfway through for even cooking.

  • 7

    Once everything is cooked, plate the chicken, a serving of quinoa, and roasted vegetables together. Enjoy your balanced and flavorful meal!