Name: Quinoa Pilaf with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Dry quinoa; 0.5 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh parsley; 0.5 cup Low-sodium chicken broth

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

YOUR SOLIN GENERATED RECIPE

Quinoa Pilaf with Roasted Vegetables

Sautéed chicken breast and fluffy quinoa tossed with oven-roasted vegetables for a vibrant, nutrient-dense meal with a satisfyingly crisp texture.

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NUTRITION

Protein

53.0g

Fat

15.0g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry quinoa

0.5 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

0.5 cup Low-sodium chicken broth

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss broccoli and bell peppers with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until tender.
3
Rinse quinoa under cold water and combine with chicken broth in a small pot; bring to a boil, then simmer covered for 15 minutes.
4
Season chicken breast with garlic powder, salt, and pepper, then sear in a pan with the remaining olive oil over medium heat until cooked through.
5
Fluff the quinoa with a fork and stir in the roasted vegetables and chopped parsley.
6
Slice the chicken and serve it over the warm quinoa pilaf.