Name: Seared Chicken Breast with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Zucchini, chopped; 0.5 cup Red Bell Pepper, chopped; 0.25 small Avocado; 1 teaspoon Olive Oil

Seared Chicken Breast with Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Quinoa and Roasted Vegetables

Pan-seared chicken breast served over fluffy quinoa and oven-roasted zucchini and peppers, topped with creamy sliced avocado.

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NUTRITION

Protein

16.2g

Fat

12.7g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Zucchini, chopped

0.5 cup Red Bell Pepper, chopped

0.25 small Avocado

1 teaspoon Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped zucchini and red bell peppers with half of the olive oil and a pinch of sea salt.
3
Spread the vegetables in a single layer on the baking sheet and roast until they are tender and slightly browned.
4
Season the chicken breast with a little salt and black pepper on both sides.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Sear the chicken breast until it is golden brown and cooked through to an internal temperature of 165°F.
7
Place the warm, cooked quinoa into a serving bowl.
8
Arrange the roasted vegetables and sliced chicken over the quinoa.
9
Top the dish with fresh avocado slices for a creamy finish.