Oven-Baked Herb Chicken with Roasted Vegetables and Quinoa

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

Oven-Baked Herb Chicken with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken with Roasted Vegetables and Quinoa

Savor the comforting flavors of tender herb-infused chicken paired with a colorful medley of roasted vegetables and nutty quinoa. This well-balanced dinner features a perfectly seasoned chicken breast baked to juicy perfection, complemented by caramelized roasted veggies and a light bed of quinoa, resulting in a delicious and satisfying meal that appeals to both your palate and nutrition goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

434kcal
Protein
45.2g
Fat
19g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1/2 cup Cooked Quinoa (93g)

1 cup Mixed Vegetables (approx. 150g)

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine olive oil, garlic powder, chopped rosemary and thyme, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a baking dish and brush it evenly with the herb-oil mixture. Let it marinate for 10 minutes.

  • 4

    Arrange the mixed vegetables around the chicken in the baking dish. Drizzle any remaining marinade over the vegetables.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 6

    While the chicken and vegetables are baking, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the dish by placing a serving of quinoa, topping with roasted vegetables, and slicing the herb chicken on top. Garnish with a fresh sprig of rosemary or thyme if desired.

Oven-Baked Herb Chicken with Roasted Vegetables and Quinoa

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

Oven-Baked Herb Chicken with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken with Roasted Vegetables and Quinoa

Savor the comforting flavors of tender herb-infused chicken paired with a colorful medley of roasted vegetables and nutty quinoa. This well-balanced dinner features a perfectly seasoned chicken breast baked to juicy perfection, complemented by caramelized roasted veggies and a light bed of quinoa, resulting in a delicious and satisfying meal that appeals to both your palate and nutrition goals.

NUTRITION

434kcal
Protein
45.2g
Fat
19g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1/2 cup Cooked Quinoa (93g)

1 cup Mixed Vegetables (approx. 150g)

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine olive oil, garlic powder, chopped rosemary and thyme, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a baking dish and brush it evenly with the herb-oil mixture. Let it marinate for 10 minutes.

  • 4

    Arrange the mixed vegetables around the chicken in the baking dish. Drizzle any remaining marinade over the vegetables.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 6

    While the chicken and vegetables are baking, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the dish by placing a serving of quinoa, topping with roasted vegetables, and slicing the herb chicken on top. Garnish with a fresh sprig of rosemary or thyme if desired.