Grilled Chicken Breast with Roasted Vegetables

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

Grilled Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables

Enjoy a vibrant plate featuring juicy grilled chicken breast accompanied by a medley of roasted vegetables, including bell pepper, zucchini, red onion, and sweet potato. This dish is lightly tossed in a hint of olive oil to enhance the natural flavors, providing a satisfying and well-balanced meal perfect for any time of day.

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NUTRITION

363kcal
Protein
38.6g
Fat
9.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

100 g Sweet Potato

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    For the vegetables, chop bell pepper, zucchini, red onion, and dice the sweet potato into uniform pieces.

  • 3

    Toss the vegetables with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Place the vegetables in the preheated oven and roast for about 20-25 minutes until tender and lightly browned, stirring halfway through.

  • 5

    While the vegetables are roasting, season the chicken breast with salt, pepper, and your favorite herbs.

  • 6

    Preheat a grill or grill pan over medium-high heat and lightly oil it to prevent sticking.

  • 7

    Grill the chicken breast for 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).

  • 8

    Slice the grilled chicken and serve alongside a generous portion of the roasted vegetables.

Grilled Chicken Breast with Roasted Vegetables

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

Grilled Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables

Enjoy a vibrant plate featuring juicy grilled chicken breast accompanied by a medley of roasted vegetables, including bell pepper, zucchini, red onion, and sweet potato. This dish is lightly tossed in a hint of olive oil to enhance the natural flavors, providing a satisfying and well-balanced meal perfect for any time of day.

NUTRITION

363kcal
Protein
38.6g
Fat
9.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

100 g Sweet Potato

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    For the vegetables, chop bell pepper, zucchini, red onion, and dice the sweet potato into uniform pieces.

  • 3

    Toss the vegetables with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Place the vegetables in the preheated oven and roast for about 20-25 minutes until tender and lightly browned, stirring halfway through.

  • 5

    While the vegetables are roasting, season the chicken breast with salt, pepper, and your favorite herbs.

  • 6

    Preheat a grill or grill pan over medium-high heat and lightly oil it to prevent sticking.

  • 7

    Grill the chicken breast for 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).

  • 8

    Slice the grilled chicken and serve alongside a generous portion of the roasted vegetables.