Herb-Roasted Chicken Breast with Steamed Vegetables and Quinoa

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

Herb-Roasted Chicken Breast with Steamed Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Vegetables and Quinoa

Tender chicken breast roasted with aromatic rosemary and thyme, served alongside fluffy quinoa and vibrant steamed vegetables with a drizzle of silky olive oil.

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NUTRITION

488kcal
Protein
45.5g
Fat
18.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1/2 cup Sliced Carrots

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Rub chicken breast with half the olive oil, dried rosemary, thyme, salt, and pepper.

  • 3

    Place chicken on a baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While chicken roasts, rinse quinoa and combine with water in a small pot; bring to a boil, then simmer covered for 15 minutes.

  • 5

    Steam the broccoli florets and sliced carrots over boiling water for 5-7 minutes until tender-crisp.

  • 6

    Fluff the quinoa with a fork and toss with the remaining olive oil.

  • 7

    Serve the sliced chicken over the quinoa with the steamed vegetables on the side.

Herb-Roasted Chicken Breast with Steamed Vegetables and Quinoa

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

Herb-Roasted Chicken Breast with Steamed Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Vegetables and Quinoa

Tender chicken breast roasted with aromatic rosemary and thyme, served alongside fluffy quinoa and vibrant steamed vegetables with a drizzle of silky olive oil.

NUTRITION

488kcal
Protein
45.5g
Fat
18.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1/2 cup Sliced Carrots

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Rub chicken breast with half the olive oil, dried rosemary, thyme, salt, and pepper.

  • 3

    Place chicken on a baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While chicken roasts, rinse quinoa and combine with water in a small pot; bring to a boil, then simmer covered for 15 minutes.

  • 5

    Steam the broccoli florets and sliced carrots over boiling water for 5-7 minutes until tender-crisp.

  • 6

    Fluff the quinoa with a fork and toss with the remaining olive oil.

  • 7

    Serve the sliced chicken over the quinoa with the steamed vegetables on the side.