Chicken Quinoa Skillet with Zucchini, Tomatoes, and Cheesy Baked Eggs

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

Chicken Quinoa Skillet with Zucchini, Tomatoes, and Cheesy Baked Eggs

YOUR SOLIN GENERATED RECIPE

Chicken Quinoa Skillet with Zucchini, Tomatoes, and Cheesy Baked Eggs

Enjoy a hearty and balanced dish that brings together tender chicken, nutty quinoa, and vibrant sautéed vegetables, all crowned with a perfectly baked egg and a sprinkle of melted low-fat cheese. This one-pan meal offers a symphony of textures and flavors ideal for a nourishing breakfast, lunch, or dinner.

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NUTRITION

446kcal
Protein
48.4g
Fat
14.3g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 medium Zucchini

1 medium Tomato

1 Large Egg

1/4 cup Low-Fat Cheddar Cheese (Shredded)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cook the quinoa according to package instructions if not already prepared.

  • 3

    Dice the zucchini and tomato into bite-sized pieces.

  • 4

    In a medium oven-safe skillet over medium heat, add a light drizzle of your preferred cooking oil. Sauté the zucchini and tomato for about 3-4 minutes until they begin to soften.

  • 5

    Add diced chicken breast (either pre-cooked or quickly sautéed until lightly browned) and cooked quinoa to the skillet. Stir gently to combine and season with salt, pepper, and herbs of your choice.

  • 6

    Create a small well in the center of the skillet mixture and carefully crack the egg into it.

  • 7

    Sprinkle the shredded low-fat cheddar cheese over the entire skillet.

  • 8

    Transfer the skillet to the oven and bake for about 8-10 minutes, or until the egg white is set to your liking and the cheese is melted and bubbly.

  • 9

    Remove from oven, let cool slightly, and serve immediately.

Chicken Quinoa Skillet with Zucchini, Tomatoes, and Cheesy Baked Eggs

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

Chicken Quinoa Skillet with Zucchini, Tomatoes, and Cheesy Baked Eggs

YOUR SOLIN GENERATED RECIPE

Chicken Quinoa Skillet with Zucchini, Tomatoes, and Cheesy Baked Eggs

Enjoy a hearty and balanced dish that brings together tender chicken, nutty quinoa, and vibrant sautéed vegetables, all crowned with a perfectly baked egg and a sprinkle of melted low-fat cheese. This one-pan meal offers a symphony of textures and flavors ideal for a nourishing breakfast, lunch, or dinner.

NUTRITION

446kcal
Protein
48.4g
Fat
14.3g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 medium Zucchini

1 medium Tomato

1 Large Egg

1/4 cup Low-Fat Cheddar Cheese (Shredded)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cook the quinoa according to package instructions if not already prepared.

  • 3

    Dice the zucchini and tomato into bite-sized pieces.

  • 4

    In a medium oven-safe skillet over medium heat, add a light drizzle of your preferred cooking oil. Sauté the zucchini and tomato for about 3-4 minutes until they begin to soften.

  • 5

    Add diced chicken breast (either pre-cooked or quickly sautéed until lightly browned) and cooked quinoa to the skillet. Stir gently to combine and season with salt, pepper, and herbs of your choice.

  • 6

    Create a small well in the center of the skillet mixture and carefully crack the egg into it.

  • 7

    Sprinkle the shredded low-fat cheddar cheese over the entire skillet.

  • 8

    Transfer the skillet to the oven and bake for about 8-10 minutes, or until the egg white is set to your liking and the cheese is melted and bubbly.

  • 9

    Remove from oven, let cool slightly, and serve immediately.