Grilled Chicken Breast with Roasted Capsicum and Quinoa Salad

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

Grilled Chicken Breast with Roasted Capsicum and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Capsicum and Quinoa Salad

Enjoy a vibrant and wholesome plate featuring tender grilled chicken breast paired with sweet roasted red capsicum and a delicate quinoa salad dressed with a creamy touch of Greek yogurt. The dish harmoniously balances lean protein, nutty grains, and fresh vegetables to create a satisfying, nutritious lunch.

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NUTRITION

316kcal
Protein
31g
Fat
4.2g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

3.25 oz Chicken Breast (raw)

1 medium Red Bell Pepper

0.75 cup Cooked Quinoa

2 tbsp Plain Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper (or your preferred spices).

  • 2

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 400°F. Slice the red bell pepper into strips, drizzle lightly with a touch of olive oil if desired, and roast on a baking sheet for 10-12 minutes until soft and slightly charred.

  • 4

    Prepare the quinoa salad by combining the cooked quinoa with roasted red bell pepper strips in a bowl. Stir in the Greek yogurt to add a creamy element and a hint of tang.

  • 5

    Plate the quinoa salad and top with sliced grilled chicken. Serve warm for a nourishing, balanced lunch.

Grilled Chicken Breast with Roasted Capsicum and Quinoa Salad

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

Grilled Chicken Breast with Roasted Capsicum and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Capsicum and Quinoa Salad

Enjoy a vibrant and wholesome plate featuring tender grilled chicken breast paired with sweet roasted red capsicum and a delicate quinoa salad dressed with a creamy touch of Greek yogurt. The dish harmoniously balances lean protein, nutty grains, and fresh vegetables to create a satisfying, nutritious lunch.

NUTRITION

316kcal
Protein
31g
Fat
4.2g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

3.25 oz Chicken Breast (raw)

1 medium Red Bell Pepper

0.75 cup Cooked Quinoa

2 tbsp Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper (or your preferred spices).

  • 2

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 400°F. Slice the red bell pepper into strips, drizzle lightly with a touch of olive oil if desired, and roast on a baking sheet for 10-12 minutes until soft and slightly charred.

  • 4

    Prepare the quinoa salad by combining the cooked quinoa with roasted red bell pepper strips in a bowl. Stir in the Greek yogurt to add a creamy element and a hint of tang.

  • 5

    Plate the quinoa salad and top with sliced grilled chicken. Serve warm for a nourishing, balanced lunch.