Herb-Roasted Chicken Breast with Black Eye Pea Pilaf

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

Herb-Roasted Chicken Breast with Black Eye Pea Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Black Eye Pea Pilaf

Savor the comforting flavors of herb-roasted chicken breast paired with a hearty black-eyed pea pilaf featuring fluffy rice, a hint of red beans, and aromatic sautéed onions and bell peppers. Finished with a drizzle of olive oil and a side of creamy avocado, this dish delivers a satisfying balance of hearty textures and flavorful, herb-infused simplicity.

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NUTRITION

967kcal
Protein
53.7g
Fat
35.6g
Carbs
108.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup cooked White Rice

1 cup cooked Black-Eyed Peas

1/4 cup cooked Red Beans

1/2 cup chopped Onion

1/2 cup chopped Bell Pepper

1.5 tbsp Olive Oil

1/2 Avocado

2 tbsp Fresh Herbs (Rosemary & Thyme)

2 Garlic cloves, minced

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, minced garlic, and chopped fresh herbs. Let it marinate for 10 minutes.

  • 3

    Place the chicken breast in a baking dish and drizzle with a bit of olive oil. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, warm a pan over medium heat and add the remaining olive oil. Sauté the chopped onions, bell peppers, and garlic until they soften, about 3-4 minutes.

  • 5

    Add the cooked white rice, black-eyed peas, and red beans to the pan. Stir gently to combine all ingredients, letting the flavors meld for 3-5 minutes. Adjust salt and pepper to taste.

  • 6

    Plate the pilaf and place the herb-roasted chicken breast on top or beside the pilaf. Add slices of avocado on the side for a creamy contrast.

  • 7

    Garnish with extra fresh herbs if desired and serve warm.

Herb-Roasted Chicken Breast with Black Eye Pea Pilaf

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

Herb-Roasted Chicken Breast with Black Eye Pea Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Black Eye Pea Pilaf

Savor the comforting flavors of herb-roasted chicken breast paired with a hearty black-eyed pea pilaf featuring fluffy rice, a hint of red beans, and aromatic sautéed onions and bell peppers. Finished with a drizzle of olive oil and a side of creamy avocado, this dish delivers a satisfying balance of hearty textures and flavorful, herb-infused simplicity.

NUTRITION

967kcal
Protein
53.7g
Fat
35.6g
Carbs
108.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup cooked White Rice

1 cup cooked Black-Eyed Peas

1/4 cup cooked Red Beans

1/2 cup chopped Onion

1/2 cup chopped Bell Pepper

1.5 tbsp Olive Oil

1/2 Avocado

2 tbsp Fresh Herbs (Rosemary & Thyme)

2 Garlic cloves, minced

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, minced garlic, and chopped fresh herbs. Let it marinate for 10 minutes.

  • 3

    Place the chicken breast in a baking dish and drizzle with a bit of olive oil. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, warm a pan over medium heat and add the remaining olive oil. Sauté the chopped onions, bell peppers, and garlic until they soften, about 3-4 minutes.

  • 5

    Add the cooked white rice, black-eyed peas, and red beans to the pan. Stir gently to combine all ingredients, letting the flavors meld for 3-5 minutes. Adjust salt and pepper to taste.

  • 6

    Plate the pilaf and place the herb-roasted chicken breast on top or beside the pilaf. Add slices of avocado on the side for a creamy contrast.

  • 7

    Garnish with extra fresh herbs if desired and serve warm.