Name: Herb-Roasted Chicken Breast with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 0.5 cup cooked Quinoa; 1 cup Broccoli florets; 0.5 cup sliced Red Bell Pepper; 1.5 tbsp Extra Virgin Olive Oil; 2 tbsp non-fat Greek Yogurt; Dried oregano, thyme, salt, and pepper to taste

Herb-Roasted Chicken Breast with Roasted Vegetables and Quinoa

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 Breast with Roasted Vegetables and Quinoa

Herb-roasted chicken breast served with fluffy quinoa and a medley of oven-browned vegetables, finished with a dollop of zesty lemon-herb Greek yogurt sauce.

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NUTRITION

Protein

36.8g

Fat

25.7g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

0.5 cup sliced Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

2 tbsp non-fat Greek Yogurt

Dried oregano, thyme, salt, and pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the broccoli florets and sliced red bell peppers with 1 tablespoon of olive oil, salt, pepper, and dried herbs on a large sheet pan.
3
Rub the chicken breast with the remaining 0.5 tablespoon of olive oil and season generously with salt, pepper, and herbs.
4
Place the chicken on the sheet pan with the vegetables and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender.
5
While the chicken and vegetables roast, prepare the quinoa according to package instructions if not already cooked.
6
In a small bowl, mix the Greek yogurt with a pinch of lemon zest or dried herbs to create a simple sauce.
7
Serve the roasted chicken over a bed of fluffy quinoa and roasted vegetables, topped with a dollop of the herb yogurt sauce.