Name: Roasted Chicken and Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup cooked quinoa; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.5 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Vegetable Medley

Herb-seasoned chicken breast roasted to juicy perfection and served with a colorful medley of tender-crisp vegetables over a light bed of fluffy quinoa.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.1g

Fat

14.6g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the chicken breast into even 1-inch cubes for uniform cooking.
3
Slice the zucchini into half-moons and chop the broccoli and bell pepper into bite-sized pieces.
4
In a large mixing bowl, combine the chicken and vegetables with olive oil, salt, pepper, oregano, and garlic powder.
5
Toss thoroughly until everything is evenly coated in the oil and spices.
6
Spread the mixture onto the prepared baking sheet, ensuring it is in a single layer without overcrowding.
7
Roast in the oven for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
8
Serve the roasted mixture over the cooked quinoa for a complete, balanced meal.