Grilled Chicken Breast with Roasted Vegetables and Quinoa

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

Grilled Chicken Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables and Quinoa

Savor the fresh flavors of a perfectly grilled chicken breast paired with a colorful medley of roasted vegetables and fluffy quinoa. This balanced dish offers a delightful mix of textures and tastes, with juicy chicken enhanced by smoky char, tender roasted veggies with natural sweetness, and nutty quinoa to round out every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

434kcal
Protein
47.7g
Fat
15.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Mixed Bell Peppers

1/4 cup Zucchini

1/4 cup Red Onion

2 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with a small amount of olive oil.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Let it rest before slicing.

  • 4

    While the chicken is grilling, chop the bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Meanwhile, prepare quinoa according to package instructions. For a 1/2 cup serving, measure out dry quinoa, rinse, and cook until fluffy.

  • 7

    Plate the dish by slicing the grilled chicken breast and serving it alongside the quinoa and roasted vegetables. Enjoy your balanced and nutritious meal.

Grilled Chicken Breast with Roasted Vegetables and Quinoa

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

Grilled Chicken Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables and Quinoa

Savor the fresh flavors of a perfectly grilled chicken breast paired with a colorful medley of roasted vegetables and fluffy quinoa. This balanced dish offers a delightful mix of textures and tastes, with juicy chicken enhanced by smoky char, tender roasted veggies with natural sweetness, and nutty quinoa to round out every bite.

NUTRITION

434kcal
Protein
47.7g
Fat
15.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Mixed Bell Peppers

1/4 cup Zucchini

1/4 cup Red Onion

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with a small amount of olive oil.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Let it rest before slicing.

  • 4

    While the chicken is grilling, chop the bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Meanwhile, prepare quinoa according to package instructions. For a 1/2 cup serving, measure out dry quinoa, rinse, and cook until fluffy.

  • 7

    Plate the dish by slicing the grilled chicken breast and serving it alongside the quinoa and roasted vegetables. Enjoy your balanced and nutritious meal.