YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Vegetables
Savor tender grilled chicken breast paired with fluffy quinoa and a colorful medley of roasted vegetables, accented by creamy avocado and a warm whole wheat roll. Each serving is thoughtfully crafted to deliver a balanced meal that meets your specific calorie and protein goals while bursting with flavor.
INGREDIENTS
4 oz Chicken Breast
3/4 cup cooked Quinoa
1.5 cups Mixed Roasting Vegetables
2.5 tbsp Olive Oil
1/2 Avocado
1 Whole Wheat Roll
PREPARATION
Preheat your grill or grill pan over medium-high heat. Lightly season 4 oz chicken breasts with salt, pepper, and your favorite herbs.
Grill the chicken for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, preheat the oven to 425°F for the vegetables. Toss mixed vegetables (such as zucchini, red bell pepper, and carrots) in olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.
Prepare quinoa according to package instructions until fluffy and fully cooked. Fluff with a fork and season lightly with salt and pepper.
To assemble the meal, divide the cooked quinoa among plates. Top with sliced grilled chicken and a generous portion of roasted vegetables.
Add half an avocado (sliced or diced) on the side and serve with a whole wheat roll to complete the meal.
This dish makes 5 servings. Adjust seasoning to taste and enjoy a balanced, flavorful lunch that meets your targeted nutritional needs.