Herb-Roasted Chicken Breast with Quinoa, Bell Peppers, Avocado and Mixed Berries

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

Herb-Roasted Chicken Breast with Quinoa, Bell Peppers, Avocado and Mixed Berries

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Quinoa, Bell Peppers, Avocado and Mixed Berries

Enjoy a vibrant, balanced dish featuring tender herb-roasted chicken breast paired with fluffy quinoa, crisp bell peppers, creamy avocado, and a handful of sweet mixed berries. This recipe delivers a refreshing combination of flavors and textures to suit a wholesome dinner or lunch option.

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NUTRITION

477kcal
Protein
41.6g
Fat
17.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Bell Pepper

1/4 Avocado

1/2 cup Mixed Berries

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the olive oil with the mixed herbs, salt, and pepper.

  • 3

    Coat the chicken breast with the herb mixture and place it on a baking tray lined with parchment paper.

  • 4

    Roast the chicken in the oven for about 20-25 minutes or until fully cooked and the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, prepare the quinoa according to package instructions if not pre-cooked.

  • 6

    Dice the bell pepper and slice the avocado, and combine them in a bowl with the mixed berries.

  • 7

    Once the chicken is done, slice it and serve it over a bed of quinoa, alongside the fresh vegetable and berry mix.

  • 8

    Drizzle any remaining herb dressing over the top for added flavor.

Herb-Roasted Chicken Breast with Quinoa, Bell Peppers, Avocado and Mixed Berries

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

Herb-Roasted Chicken Breast with Quinoa, Bell Peppers, Avocado and Mixed Berries

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Quinoa, Bell Peppers, Avocado and Mixed Berries

Enjoy a vibrant, balanced dish featuring tender herb-roasted chicken breast paired with fluffy quinoa, crisp bell peppers, creamy avocado, and a handful of sweet mixed berries. This recipe delivers a refreshing combination of flavors and textures to suit a wholesome dinner or lunch option.

NUTRITION

477kcal
Protein
41.6g
Fat
17.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Bell Pepper

1/4 Avocado

1/2 cup Mixed Berries

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the olive oil with the mixed herbs, salt, and pepper.

  • 3

    Coat the chicken breast with the herb mixture and place it on a baking tray lined with parchment paper.

  • 4

    Roast the chicken in the oven for about 20-25 minutes or until fully cooked and the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, prepare the quinoa according to package instructions if not pre-cooked.

  • 6

    Dice the bell pepper and slice the avocado, and combine them in a bowl with the mixed berries.

  • 7

    Once the chicken is done, slice it and serve it over a bed of quinoa, alongside the fresh vegetable and berry mix.

  • 8

    Drizzle any remaining herb dressing over the top for added flavor.