Name: Herb-Roasted Chicken with Quinoa and Crisp Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1 medium Bell Pepper; 1 small Zucchini; 1 teaspoon Olive Oil; 1 teaspoon Mixed Herbs; Salt and Pepper to taste

Herb-Roasted Chicken with Quinoa and Crisp Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Quinoa and Crisp Vegetables

Savor the flavor of tender herb-roasted chicken paired with fluffy quinoa and a vibrant medley of crisp vegetables. This balanced dish offers a delightful combination of hearty protein, nutrient-dense grains, and refreshing vegetables, all elevated by a subtle hint of herb seasoning and a light drizzle of olive oil.

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NUTRITION

Protein

39g

Fat

11.4g

Carbs

35g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 medium Bell Pepper

1 small Zucchini

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Season the chicken breast with mixed herbs, salt, and pepper.
3
Heat a small oven-safe skillet over medium heat and add olive oil. Sear the chicken breast for 2 minutes on each side until lightly browned.
4
Transfer the skillet to the preheated oven and roast the chicken for about 12-15 minutes until fully cooked.
5
While the chicken is roasting, prepare the vegetables by chopping the bell pepper and zucchini into bite-sized pieces.
6
In a separate pan, quickly sauté the vegetables over medium heat for 3-4 minutes until they are crisp-tender.
7
Plate the dish by placing a portion of cooked quinoa on the plate, topping it with the roasted chicken, and surrounding it with the crisp vegetables.
8
Garnish with an extra sprinkle of herbs if desired and serve warm.