Name: Roasted Zucchini Bell Pepper Chicken Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast; 0.13 cup dry quinoa; 0.5 cup water; 1 medium zucchini; 1 medium red bell pepper; 0.25 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tbsp lemon juice

Roasted Zucchini Bell Pepper Chicken Quinoa

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

YOUR SOLIN GENERATED RECIPE

Roasted Zucchini Bell Pepper Chicken Quinoa

Sheet-pan roasted chicken breast and colorful vegetables seasoned with savory herbs, served over a bed of fluffy, protein-packed quinoa for a satisfying and vibrant meal.

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NUTRITION

Protein

42.8g

Fat

10.4g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz boneless skinless chicken breast

0.13 cup dry quinoa

0.5 cup water

1 medium zucchini

1 medium red bell pepper

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tbsp lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Combine dry quinoa and water in a small saucepan, bring to a boil, then cover and simmer for 15 minutes until fluffy.
3
Slice the chicken breast, zucchini, and red bell pepper into uniform bite-sized pieces.
4
Place chicken and vegetables on the prepared baking sheet and drizzle with olive oil.
5
Sprinkle with sea salt, black pepper, garlic powder, and dried oregano, then toss to coat evenly.
6
Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender.
7
Fluff the quinoa with a fork and divide into bowls, topping with the roasted chicken and vegetable mixture.
8
Finish with a squeeze of fresh lemon juice over each bowl for a bright, zesty finish.