Name: Slow Cooker Quinoa with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Quinoa; 0.5 cup Chicken broth; 0.5 medium Red bell pepper; 0.5 medium Zucchini; 0.25 medium Red onion; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Garlic powder; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.13 tsp Black pepper

Slow Cooker Quinoa with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Slow Cooker Quinoa with Roasted Vegetables

Tender chicken and quinoa slow-cooked in savory broth, topped with oven-roasted vegetables for a vibrant and smoky finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.9g

Fat

14.3g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Quinoa

0.5 cup Chicken broth

0.5 medium Red bell pepper

0.5 medium Zucchini

0.25 medium Red onion

0.5 tbsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.13 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Place the cubed chicken breast, rinsed quinoa, chicken broth, garlic powder, and dried oregano into the slow cooker.
2
Stir the mixture to combine, cover with the lid, and cook on high for 2.5 hours or low for 4-5 hours until the liquid is fully absorbed.
3
While the quinoa is finishing, preheat your oven to 400°F and line a large baking sheet with parchment paper.
4
Dice the bell pepper, zucchini, and red onion into bite-sized pieces and toss them with olive oil, sea salt, and black pepper.
5
Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until they are tender and slightly charred.
6
Fluff the cooked quinoa and chicken with a fork, then gently fold in the roasted vegetables before serving hot.