YOUR SOLIN GENERATED RECIPE
Slow Cooker Quinoa with Roasted Vegetables
Tender chicken and quinoa slow-cooked in a savory broth, topped with vibrant oven-roasted vegetables for a satisfying and colorful finish.
INGREDIENTS
5.5 oz chicken breast
0.25 cup dry quinoa
0.75 cup low-sodium chicken broth
0.5 cup bell pepper
0.5 cup zucchini
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Rinse the quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitterness.
Place the chicken breast, rinsed quinoa, chicken broth, garlic powder, and dried oregano into the slow cooker.
Cover and cook on high for 2.5 to 3 hours or on low for 5 to 6 hours until the liquid is fully absorbed and the chicken is tender.
While the quinoa finishes cooking, preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the bell pepper, zucchini, and red onion with the olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
Remove the chicken from the slow cooker and shred or dice it, then return it to the pot and fluff the quinoa with a fork.
Serve the quinoa and chicken mixture in a bowl topped with the roasted vegetables.