Grilled Chicken Breast with Roasted Carrots 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 Carrots and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Carrots and Quinoa

Enjoy a vibrant plate featuring juicy grilled chicken breast paired with sweet roasted carrots and a light serving of quinoa. This low FODMAP-friendly meal is perfectly balanced with lean protein, wholesome grains, and a hint of olive oil to enhance the natural flavors, making it a nutritious and satisfying lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

410kcal
Protein
40.6g
Fat
13.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups chopped Carrots

1/2 cup cooked Quinoa

2 tsp Olive Oil

Salt and Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper on both sides.

  • 2

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the chopped carrots with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 4

    Roast the carrots in the oven for 20-25 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Prepare quinoa according to package instructions. Typically, rinse 1/4 cup of dry quinoa and simmer with water until fluffy, then measure out 1/2 cup of the cooked quinoa.

  • 6

    Assemble the plate by placing the sliced grilled chicken alongside the roasted carrots and a serving of quinoa, and enjoy your low FODMAP, balanced lunch.

Grilled Chicken Breast with Roasted Carrots 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 Carrots and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Carrots and Quinoa

Enjoy a vibrant plate featuring juicy grilled chicken breast paired with sweet roasted carrots and a light serving of quinoa. This low FODMAP-friendly meal is perfectly balanced with lean protein, wholesome grains, and a hint of olive oil to enhance the natural flavors, making it a nutritious and satisfying lunch.

NUTRITION

410kcal
Protein
40.6g
Fat
13.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups chopped Carrots

1/2 cup cooked Quinoa

2 tsp Olive Oil

Salt and Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper on both sides.

  • 2

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the chopped carrots with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 4

    Roast the carrots in the oven for 20-25 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Prepare quinoa according to package instructions. Typically, rinse 1/4 cup of dry quinoa and simmer with water until fluffy, then measure out 1/2 cup of the cooked quinoa.

  • 6

    Assemble the plate by placing the sliced grilled chicken alongside the roasted carrots and a serving of quinoa, and enjoy your low FODMAP, balanced lunch.