Grilled Chicken Breast with Quinoa and Rainbow Vegetable Medley

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

Grilled Chicken Breast with Quinoa and Rainbow Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Rainbow Vegetable Medley

Savor the colorful medley of grilled chicken paired with fluffy quinoa and a vibrant mix of red and yellow bell peppers along with tender zucchini. This balanced meal offers a delightful mix of textures and flavors, with a light drizzle of olive oil to bring all the components together in a wholesome, satisfying lunch.

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NUTRITION

446kcal
Protein
46.6g
Fat
11.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, sliced

1/2 cup Yellow Bell Pepper, sliced

1/2 cup Zucchini, sliced

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the vegetables by slicing the red and yellow bell peppers and zucchini.

  • 5

    Heat a skillet over medium heat and add 1 teaspoon of olive oil. Sauté the vegetables for 3-4 minutes until they begin to soften but remain crisp to preserve their vibrant color.

  • 6

    Plate the meal by placing a serving of cooked quinoa on the plate, topping it with the grilled chicken, and arranging the sautéed vegetables around it.

  • 7

    Optionally, garnish with a squeeze of lemon or fresh herbs for extra flavor before serving.

Grilled Chicken Breast with Quinoa and Rainbow Vegetable Medley

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

Grilled Chicken Breast with Quinoa and Rainbow Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Rainbow Vegetable Medley

Savor the colorful medley of grilled chicken paired with fluffy quinoa and a vibrant mix of red and yellow bell peppers along with tender zucchini. This balanced meal offers a delightful mix of textures and flavors, with a light drizzle of olive oil to bring all the components together in a wholesome, satisfying lunch.

NUTRITION

446kcal
Protein
46.6g
Fat
11.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, sliced

1/2 cup Yellow Bell Pepper, sliced

1/2 cup Zucchini, sliced

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the vegetables by slicing the red and yellow bell peppers and zucchini.

  • 5

    Heat a skillet over medium heat and add 1 teaspoon of olive oil. Sauté the vegetables for 3-4 minutes until they begin to soften but remain crisp to preserve their vibrant color.

  • 6

    Plate the meal by placing a serving of cooked quinoa on the plate, topping it with the grilled chicken, and arranging the sautéed vegetables around it.

  • 7

    Optionally, garnish with a squeeze of lemon or fresh herbs for extra flavor before serving.