YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Quinoa and Steamed Vegetables
Herb-rubbed chicken breast roasted until juicy, served over fluffy quinoa and tender steamed vegetables with a side of fresh, buttery papaya.
INGREDIENTS
1.25 ounces Chicken Breast
0.75 cup Cooked Quinoa
2.25 tablespoons Extra Virgin Olive Oil
0.75 cup Sliced Carrots
0.75 cup Sliced Zucchini
1 cup Diced Papaya
0.5 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Rub the chicken breast with a half tablespoon of olive oil, dried oregano, and a pinch of sea salt.
Roast the chicken for 12-15 minutes or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
Steam the sliced carrots and zucchini over boiling water for 5-7 minutes until they are tender-crisp.
In a small bowl, toss the warm cooked quinoa with one tablespoon of olive oil and a pinch of salt.
Arrange the sliced chicken over the quinoa and serve alongside the steamed vegetables, drizzling the remaining olive oil over the veggies.
Serve the fresh diced papaya on the side as a refreshing, nutrient-dense accompaniment.