Name: Chicken and Roasted Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 1 medium red bell pepper; 1 medium yellow bell pepper; 0.5 cup red onion; 0.25 cup cooked quinoa; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Bell Peppers

Tender chicken breast sautéed with vibrant roasted bell peppers and onions, served over a bed of fluffy quinoa for a satisfying and colorful meal.

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NUTRITION

Protein

50.1g

Fat

20.6g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium red bell pepper

1 medium yellow bell pepper

0.5 cup red onion

0.25 cup cooked quinoa

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Slice the red and yellow bell peppers and red onion into thin strips.
3
Toss the sliced vegetables on a baking sheet with half of the olive oil and a pinch of sea salt.
4
Roast the vegetables for 15-20 minutes until they are tender and slightly charred at the edges.
5
While the vegetables roast, season the chicken breast with garlic powder, dried oregano, the remaining sea salt, and black pepper.
6
Heat the remaining olive oil in a large skillet over medium-high heat.
7
Add the chicken breast to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
8
Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.
9
Place the warm cooked quinoa in a bowl and top with the sliced chicken and roasted bell pepper mixture.