Name: Herb-Roasted Chicken with Warm Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.6 oz Chicken Breast; 0.6 cup Cooked Quinoa; 1/2 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 1 tbsp Olive Oil; 1 tbsp Hummus

Herb-Roasted Chicken with Warm Quinoa and Roasted 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 Warm Quinoa and Roasted Vegetables

Oven-roasted chicken breast and colorful summer squash served over a bed of warm, fluffy quinoa with a dollop of creamy hummus.

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NUTRITION

Protein

17.9g

Fat

19.1g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

1.6 oz Chicken Breast

0.6 cup Cooked Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Hummus

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Cut the chicken breast, zucchini, and red bell pepper into bite-sized pieces.
3
Toss the chicken and vegetables with olive oil and a pinch of dried herbs like oregano or thyme.
4
Spread the mixture evenly on the baking sheet and roast for 15-18 minutes until the chicken is cooked through and the vegetables are tender.
5
While the chicken roasts, warm the pre-cooked quinoa in a small saucepan over low heat.
6
Place the warm quinoa in a serving bowl and top with the roasted chicken and vegetables.
7
Finish the dish with a dollop of creamy hummus on top before serving.