Name: Herb-Roasted Chicken Breast with Warm Veggie and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Chicken Breast; 0.45 cup dry Quinoa; 100 grams Sweet Potato, diced; 50 grams Zucchini, sliced; 50 grams Red Bell Pepper, chopped; 1.75 tablespoons Extra Virgin Olive Oil

Nutrition

Per serving

845 calories

Protein: 57g; 27% of calories
Carbs: 74g; 35% of calories
Fat: 35g; 37% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the diced sweet potatoes, zucchini, and bell peppers with one tablespoon of olive oil, dried rosemary, and a pinch of sea salt.
Season the chicken breast with salt, pepper, and garlic powder, then place it on the baking sheet alongside the vegetables.
Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables have caramelized edges.
While the chicken roasts, rinse the quinoa and simmer it in one cup of water or vegetable broth for about 15 minutes until fluffy.
In a large bowl, combine the cooked quinoa with the roasted vegetables, the remaining olive oil, and a squeeze of fresh lemon juice.
Slice the roasted chicken breast and serve it over the warm veggie-quinoa salad for a complete, nutrient-dense meal.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes