Name: Seared Chicken Breast with Herb-Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 0.65 cup cooked Quinoa; 0.75 cup sliced Zucchini; 0.5 cup chopped Red Bell Pepper; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon dried Oregano; 0.5 teaspoon dried Thyme

Seared Chicken Breast with Herb-Roasted Vegetables and Quinoa

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 Herb-Roasted Vegetables and Quinoa

Pan-seared chicken breast served over fluffy quinoa and herb-roasted zucchini and peppers, finished with a savory golden-brown crust.

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NUTRITION

Protein

46.5g

Fat

16.3g

Carbs

34.0g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.65 cup cooked Quinoa

0.75 cup sliced Zucchini

0.5 cup chopped Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon dried Oregano

0.5 teaspoon dried Thyme

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a rimmed baking sheet, toss the sliced zucchini and red bell peppers with one teaspoon of olive oil, dried oregano, salt, and pepper.
3
Roast the vegetables for 15 to 20 minutes until they are tender and show light char marks.
4
While the vegetables roast, prepare the quinoa according to the package instructions or warm up pre-cooked quinoa.
5
Season the chicken breast evenly with dried thyme, salt, and pepper.
6
Heat the remaining teaspoon of olive oil in a heavy skillet over medium-high heat.
7
Place the chicken in the skillet and sear for 6 to 7 minutes per side until the internal temperature reaches 165°F and a golden-brown crust has formed.
8
Divide the quinoa between plates, top with the roasted vegetables and seared chicken, and finish with a fresh squeeze of lemon juice.