YOUR SOLIN GENERATED RECIPE
Quinoa with Roasted Vegetables and Feta
Pan-seared chicken and roasted seasonal vegetables tossed with fluffy quinoa and tangy feta cheese for a vibrant, nutrient-dense bowl.
INGREDIENTS
5 oz Chicken breast
0.15 cup Dry quinoa
0.5 cup Red bell pepper
0.5 cup Zucchini
0.5 oz Feta cheese
0.5 tbsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
1 tbsp Lemon juice
PREPARATION
Rinse the quinoa thoroughly under cold water and cook in a small pot with water according to package instructions until fluffy.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the chopped red bell pepper and zucchini with half of the olive oil and the dried oregano, then roast for 15-20 minutes until tender.
Season the chicken breast with sea salt and black pepper.
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.
Slice the chicken into bite-sized strips.
In a large bowl, combine the cooked quinoa, roasted vegetables, and chicken.
Top the dish with crumbled feta cheese and a fresh squeeze of lemon juice before serving.