Herb-Roasted Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

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

Herb-Roasted Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

Savor the delightful simplicity of herb-roasted chicken paired with a vibrant medley of crispy roasted vegetables, all served over a bed of light and fluffy quinoa. This balanced dish boasts tender, flavor-infused chicken, caramelized vegetables, and a nutty grain, making it a satisfying choice for any meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

390kcal
Protein
41.1g
Fat
10.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup mixed vegetables (Broccoli, Red Bell Pepper, Zucchini)

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 3

    Toss the mixed vegetables in olive oil, a pinch of salt and pepper, and a few extra herbs if desired.

  • 4

    Place the chicken and vegetables on a lightly greased baking sheet. Roast in the oven for approximately 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 5

    While the chicken and vegetables are roasting, prepare the quinoa. Rinse 1/2 cup quinoa under cold water, then combine with water in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until water is absorbed.

  • 6

    Once the chicken is cooked, let it rest for a few minutes before slicing. Serve sliced chicken over a bed of fluffy quinoa, then top with the crispy roasted vegetables. Enjoy!

Herb-Roasted Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

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

Herb-Roasted Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables and Fluffy Quinoa

Savor the delightful simplicity of herb-roasted chicken paired with a vibrant medley of crispy roasted vegetables, all served over a bed of light and fluffy quinoa. This balanced dish boasts tender, flavor-infused chicken, caramelized vegetables, and a nutty grain, making it a satisfying choice for any meal.

NUTRITION

390kcal
Protein
41.1g
Fat
10.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup mixed vegetables (Broccoli, Red Bell Pepper, Zucchini)

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 3

    Toss the mixed vegetables in olive oil, a pinch of salt and pepper, and a few extra herbs if desired.

  • 4

    Place the chicken and vegetables on a lightly greased baking sheet. Roast in the oven for approximately 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 5

    While the chicken and vegetables are roasting, prepare the quinoa. Rinse 1/2 cup quinoa under cold water, then combine with water in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until water is absorbed.

  • 6

    Once the chicken is cooked, let it rest for a few minutes before slicing. Serve sliced chicken over a bed of fluffy quinoa, then top with the crispy roasted vegetables. Enjoy!