Herb-Crusted Grilled Chicken with Charred Vegetables

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

Herb-Crusted Grilled Chicken with Charred Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Grilled Chicken with Charred Vegetables

Savor the flavor of tender grilled chicken imbued with a fragrant herb crust, accompanied by an array of perfectly charred vegetables and a side of light quinoa. This beautifully balanced dish is as nutritious as it is delicious, offering a satisfying blend of lean protein, vibrant vegetables, and whole grains.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
41.6g
Fat
11.2g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Zucchini

75 g Red Bell Pepper

40 g Red Onion

1 tsp Olive Oil

0.5 cup Quinoa

1 tsp Italian Herb Blend

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with the Italian herb blend, salt, and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, toss zucchini, red bell pepper, and red onion with olive oil, salt, and pepper.

  • 5

    Place the vegetables on the grill or in a grill basket and char them for about 4-5 minutes per side until tender and slightly smoky.

  • 6

    Prepare quinoa according to package directions, usually by boiling in water until fluffy.

  • 7

    Plate the quinoa as a bed, then top with the grilled chicken and arrange the charred vegetables around.

  • 8

    Serve immediately and enjoy a balanced meal of lean protein, vibrant vegetables, and wholesome grains.

Herb-Crusted Grilled Chicken with Charred Vegetables

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

Herb-Crusted Grilled Chicken with Charred Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Grilled Chicken with Charred Vegetables

Savor the flavor of tender grilled chicken imbued with a fragrant herb crust, accompanied by an array of perfectly charred vegetables and a side of light quinoa. This beautifully balanced dish is as nutritious as it is delicious, offering a satisfying blend of lean protein, vibrant vegetables, and whole grains.

NUTRITION

379kcal
Protein
41.6g
Fat
11.2g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Zucchini

75 g Red Bell Pepper

40 g Red Onion

1 tsp Olive Oil

0.5 cup Quinoa

1 tsp Italian Herb Blend

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with the Italian herb blend, salt, and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, toss zucchini, red bell pepper, and red onion with olive oil, salt, and pepper.

  • 5

    Place the vegetables on the grill or in a grill basket and char them for about 4-5 minutes per side until tender and slightly smoky.

  • 6

    Prepare quinoa according to package directions, usually by boiling in water until fluffy.

  • 7

    Plate the quinoa as a bed, then top with the grilled chicken and arrange the charred vegetables around.

  • 8

    Serve immediately and enjoy a balanced meal of lean protein, vibrant vegetables, and wholesome grains.