Grilled Chicken Breast with Warm Quinoa and Roasted Carrots

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

Grilled Chicken Breast with Warm Quinoa and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Warm Quinoa and Roasted Carrots

Enjoy this light yet satisfying lunch featuring a perfectly grilled chicken breast paired with nutty warm quinoa and sweet, tender roasted carrots. Enhanced with a fragrant olive oil drizzle, the dish offers a harmonious balance of flavors and textures.

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NUTRITION

628kcal
Protein
45g
Fat
30g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

0.75 cup Cooked Quinoa (139g)

1 cup Carrots (128g)

23g Olive Oil (approx. 1 tbsp + 2 tsp)

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PREPARATION

  • 1

    Preheat your grill (or grill pan) to medium-high heat and set the oven to 425°F for roasting the carrots.

  • 2

    Season the chicken breast lightly with salt, pepper, and a drizzle of olive oil (reserve most olive oil for finishing) and let it sit for 10 minutes.

  • 3

    Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let it rest.

  • 4

    Meanwhile, toss the carrots with a small drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Warm the cooked quinoa in a small saucepan over low heat, stirring occasionally. Adjust seasoning with a pinch of salt and pepper.

  • 6

    To assemble, slice the grilled chicken breast and serve it atop a bed of warm quinoa with the roasted carrots arranged on the side. Drizzle the remaining olive oil over the dish for extra flavor.

  • 7

    Enjoy this balanced, wholesome lunch that’s both satisfying and nourishing.

Grilled Chicken Breast with Warm Quinoa and Roasted Carrots

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

Grilled Chicken Breast with Warm Quinoa and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Warm Quinoa and Roasted Carrots

Enjoy this light yet satisfying lunch featuring a perfectly grilled chicken breast paired with nutty warm quinoa and sweet, tender roasted carrots. Enhanced with a fragrant olive oil drizzle, the dish offers a harmonious balance of flavors and textures.

NUTRITION

628kcal
Protein
45g
Fat
30g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

0.75 cup Cooked Quinoa (139g)

1 cup Carrots (128g)

23g Olive Oil (approx. 1 tbsp + 2 tsp)

PREPARATION

  • 1

    Preheat your grill (or grill pan) to medium-high heat and set the oven to 425°F for roasting the carrots.

  • 2

    Season the chicken breast lightly with salt, pepper, and a drizzle of olive oil (reserve most olive oil for finishing) and let it sit for 10 minutes.

  • 3

    Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let it rest.

  • 4

    Meanwhile, toss the carrots with a small drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Warm the cooked quinoa in a small saucepan over low heat, stirring occasionally. Adjust seasoning with a pinch of salt and pepper.

  • 6

    To assemble, slice the grilled chicken breast and serve it atop a bed of warm quinoa with the roasted carrots arranged on the side. Drizzle the remaining olive oil over the dish for extra flavor.

  • 7

    Enjoy this balanced, wholesome lunch that’s both satisfying and nourishing.