Name: Grilled Chicken Breast with Roasted Vegetable Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 medium Red Bell Pepper; 1/2 cup Zucchini; 1/4 medium Red Onion; 1 tsp Olive Oil

Grilled Chicken Breast with Roasted Vegetable Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetable Quinoa Salad

Enjoy a vibrant, protein-rich lunch featuring perfectly grilled chicken breast served atop a warm, roasted vegetable quinoa salad. The medley of red bell pepper, zucchini, and red onion, lightly tossed with olive oil and seasonings, creates a balanced and delicious plate that's both satisfying and nutritious.

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NUTRITION

Protein

41.6g

Fat

11g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

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PREPARATION

1
Preheat your grill and the oven to 400°F.
2
Season the chicken breast with salt, pepper, and your preferred herbs.
3
Grill the chicken for approximately 6-7 minutes per side until cooked through and display clear grill marks.
4
Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
5
Toss the vegetables with olive oil, salt, and pepper, then spread them on a baking sheet.
6
Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.
7
Combine the roasted vegetables with the cooked quinoa in a bowl.
8
Slice the grilled chicken breast and serve it atop the quinoa salad.
9
Drizzle a little extra olive oil or a squeeze of lemon if desired for an extra burst of flavor.