YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Roasted Vegetables and Quinoa
Tender chicken breast roasted with rosemary and thyme, served over fluffy quinoa and colorful vegetables with a slice of creamy avocado.
INGREDIENTS
160 grams Chicken Breast
140 grams Cooked Quinoa
100 grams Zucchini, chopped
50 grams Red Bell Pepper, sliced
10 grams Olive Oil
40 grams Fresh Avocado
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the chopped zucchini and bell peppers with half of the olive oil, sea salt, and black pepper.
Rub the chicken breast with the remaining olive oil and a generous blend of dried rosemary and thyme.
Arrange the chicken and vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the chicken is cooked through.
While the chicken is roasting, ensure your quinoa is cooked and fluffy.
Slice the roasted chicken into strips and serve it over the bed of quinoa and vegetables, finishing with fresh slices of creamy avocado.