Grilled Chicken Breast with Roasted Vegetable Medley 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 Vegetable Medley and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetable Medley and Quinoa

Savor the simplicity of grilled chicken breast paired with a vibrant medley of roasted vegetables and fluffy quinoa. This clean and balanced lunch delivers fresh, natural flavors, with the tender, smoky chicken complementing the sweet, caramelized vegetables for a satisfying and nutrient-packed meal.

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NUTRITION

332kcal
Protein
32.4g
Fat
9.1g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup sliced Carrot

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the diced zucchini, red bell pepper, and sliced carrot with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, season the chicken breast with your preferred herbs and spices.

  • 5

    Grill the chicken breast on a preheated grill or grill pan over medium-high heat for about 6-7 minutes per side, ensuring it reaches an internal temperature of 165°F.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the grilled chicken breast alongside a serving of quinoa, and top with the roasted vegetable medley. Enjoy your balanced, nutrient-rich lunch!

Grilled Chicken Breast with Roasted Vegetable Medley 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 Vegetable Medley and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetable Medley and Quinoa

Savor the simplicity of grilled chicken breast paired with a vibrant medley of roasted vegetables and fluffy quinoa. This clean and balanced lunch delivers fresh, natural flavors, with the tender, smoky chicken complementing the sweet, caramelized vegetables for a satisfying and nutrient-packed meal.

NUTRITION

332kcal
Protein
32.4g
Fat
9.1g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup sliced Carrot

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the diced zucchini, red bell pepper, and sliced carrot with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, season the chicken breast with your preferred herbs and spices.

  • 5

    Grill the chicken breast on a preheated grill or grill pan over medium-high heat for about 6-7 minutes per side, ensuring it reaches an internal temperature of 165°F.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the grilled chicken breast alongside a serving of quinoa, and top with the roasted vegetable medley. Enjoy your balanced, nutrient-rich lunch!