Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

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

Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

Savor a vibrant medley of grilled chicken breast paired with smoky roasted bell peppers and a refreshing cilantro-lime quinoa. This dish perfectly balances lean protein with zesty, Mexican-inspired flavors to create an appealing and balanced midday meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

418kcal
Protein
49.2g
Fat
9.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Bell Peppers

1 tsp Olive Oil

2 tbsp Fresh Cilantro

2 tbsp Lime Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and a squeeze of lime juice. Optionally, add a pinch of cumin to enhance the Mexican flavor profile.

  • 3

    Grill the chicken breast for approximately 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing.

  • 4

    While the chicken is grilling, preheat your oven to 425°F to roast the bell peppers. Toss sliced red and yellow bell peppers with olive oil, salt, and pepper, and roast on a baking sheet for about 15 minutes or until tender and slightly charred.

  • 5

    Prepare the quinoa by fluffing it with a fork and mixing in freshly chopped cilantro and lime juice for a zesty finish.

  • 6

    Plate the grilled chicken alongside the roasted peppers and cilantro-lime quinoa. Drizzle any remaining juices over the top and serve warm.

Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

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

Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

Savor a vibrant medley of grilled chicken breast paired with smoky roasted bell peppers and a refreshing cilantro-lime quinoa. This dish perfectly balances lean protein with zesty, Mexican-inspired flavors to create an appealing and balanced midday meal.

NUTRITION

418kcal
Protein
49.2g
Fat
9.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Bell Peppers

1 tsp Olive Oil

2 tbsp Fresh Cilantro

2 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and a squeeze of lime juice. Optionally, add a pinch of cumin to enhance the Mexican flavor profile.

  • 3

    Grill the chicken breast for approximately 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing.

  • 4

    While the chicken is grilling, preheat your oven to 425°F to roast the bell peppers. Toss sliced red and yellow bell peppers with olive oil, salt, and pepper, and roast on a baking sheet for about 15 minutes or until tender and slightly charred.

  • 5

    Prepare the quinoa by fluffing it with a fork and mixing in freshly chopped cilantro and lime juice for a zesty finish.

  • 6

    Plate the grilled chicken alongside the roasted peppers and cilantro-lime quinoa. Drizzle any remaining juices over the top and serve warm.