Seared Chicken Breast with Roasted Tomatoes and Herb Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Roasted Tomatoes and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Tomatoes and Herb Quinoa

Pan-seared chicken breast served over herb-flecked quinoa with blistered balsamic-roasted tomatoes, finished with a squeeze of bright lemon juice.

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NUTRITION

476kcal
Protein
44g
Fat
20.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

2 tablespoons chopped Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cherry tomatoes with half of the olive oil, balsamic vinegar, and a pinch of salt and pepper on a baking sheet.

  • 3

    Roast the tomatoes for 15-20 minutes until they are soft and slightly blistered.

  • 4

    Season the chicken breast with salt, pepper, and any preferred dried herbs like oregano or thyme.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden brown.

  • 6

    While the chicken rests, fluff the cooked quinoa and stir in the fresh chopped parsley and a squeeze of lemon juice.

  • 7

    Serve the seared chicken over the herb quinoa and top with the warm roasted tomatoes and their juices.

Seared Chicken Breast with Roasted Tomatoes and Herb Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Roasted Tomatoes and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Tomatoes and Herb Quinoa

Pan-seared chicken breast served over herb-flecked quinoa with blistered balsamic-roasted tomatoes, finished with a squeeze of bright lemon juice.

NUTRITION

476kcal
Protein
44g
Fat
20.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

2 tablespoons chopped Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cherry tomatoes with half of the olive oil, balsamic vinegar, and a pinch of salt and pepper on a baking sheet.

  • 3

    Roast the tomatoes for 15-20 minutes until they are soft and slightly blistered.

  • 4

    Season the chicken breast with salt, pepper, and any preferred dried herbs like oregano or thyme.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden brown.

  • 6

    While the chicken rests, fluff the cooked quinoa and stir in the fresh chopped parsley and a squeeze of lemon juice.

  • 7

    Serve the seared chicken over the herb quinoa and top with the warm roasted tomatoes and their juices.