YOUR SOLIN GENERATED RECIPE
Quinoa Pilaf with Roasted Vegetables
Fluffy quinoa simmered in savory bone broth and tossed with golden roasted zucchini, peppers, and tender herb-seasoned chicken for a vibrant and satisfying meal.
INGREDIENTS
0.25 cup dry quinoa
0.5 cup chicken bone broth
4 oz chicken breast
0.5 cup zucchini
0.5 cup red bell pepper
2 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the zucchini and red bell pepper into bite-sized pieces, then toss them on the baking sheet with 1 teaspoon of olive oil and a pinch of salt and pepper.
Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelization on the edges.
While the vegetables roast, rinse the quinoa thoroughly under cold water and place it in a small saucepan with the chicken bone broth.
Bring the broth to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is fully absorbed.
Cut the chicken breast into small cubes and season evenly with garlic powder, sea salt, and black pepper.
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sauté the chicken until it is golden brown and cooked through.
Remove the quinoa from the heat and fluff it with a fork before folding in the roasted vegetables, sautéed chicken, and chopped fresh parsley.