Name: Curry Chicken with Roasted Potatoes and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 cup yellow potato; 0.33 cup cooked quinoa; 0.5 tbsp extra virgin olive oil; 1 tsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp red onion; 1 clove garlic; 0.25 cup water

Curry Chicken with Roasted Potatoes and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Curry Chicken with Roasted Potatoes and Quinoa

Sautéed chicken breast and golden roasted potatoes simmered in an aromatic curry spice blend, served over a bed of fluffy quinoa.

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NUTRITION

Protein

49.9g

Fat

13.7g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup yellow potato

0.33 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp red onion

1 clove garlic

0.25 cup water

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced yellow potato with half of the extra virgin olive oil, sea salt, and black pepper.
3
Spread the potatoes on the baking sheet and roast for 20 minutes until they are golden and tender.
4
While potatoes roast, heat the remaining olive oil in a large skillet over medium heat.
5
Add the minced red onion and garlic to the skillet, sautéing until they are translucent and fragrant.
6
Add the chicken breast pieces and curry powder to the skillet, stirring to coat the meat thoroughly.
7
Pour the water into the skillet, cover with a lid, and simmer for 8 minutes or until the chicken is cooked through.
8
Place the fluffy cooked quinoa in a bowl and top with the curry chicken and roasted potatoes.