YOUR SOLIN GENERATED RECIPE
Zesty Roasted Quinoa and Vegetable Medley
Oven-roasted chicken and vibrant vegetables tossed with fluffy quinoa and a zesty lemon-herb dressing for a bright and satisfying meal.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked quinoa
0.5 cup red bell pepper
0.5 cup zucchini
0.5 cup red onion
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp lemon zest
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Dice the chicken breast into 1-inch cubes and chop the red bell pepper, zucchini, and red onion into uniform bite-sized pieces.
Place the chicken and chopped vegetables onto the prepared baking sheet and drizzle with the extra virgin olive oil.
Sprinkle the garlic powder, dried oregano, sea salt, and black pepper over the mixture, tossing thoroughly to ensure everything is evenly coated.
Spread the ingredients in a single layer and roast for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
In a large mixing bowl, combine the roasted chicken and vegetables with the pre-cooked quinoa.
Add the fresh lemon juice and lemon zest, tossing gently to incorporate the flavors before serving warm.