Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

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

Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

A vibrant, Mexican-inspired lunch featuring juicy grilled chicken paired with tender roasted bell peppers, fluffy cilantro-lime quinoa, and a touch of black beans for extra texture. Fresh lime and cilantro elevate the dish, making it a colorful, satisfying, and balanced meal.

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NUTRITION

435kcal
Protein
44.8g
Fat
10.7g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/3 cup Black Beans

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro (chopped)

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lime juice. Grill for about 6-7 minutes per side until cooked through and slightly charred.

  • 3

    While the chicken is grilling, roast the sliced red bell pepper in a skillet with a drizzle of olive oil over medium heat, stirring occasionally, until softened and slightly caramelized (about 5-6 minutes).

  • 4

    In a small bowl, combine the cooked quinoa with lime juice and chopped fresh cilantro. Season lightly with salt to taste.

  • 5

    Warm the black beans in a microwave-safe bowl or on the stovetop until heated through.

  • 6

    To assemble, slice the grilled chicken and serve it atop a bed of cilantro-lime quinoa, accompanied by the roasted red bell peppers and a side of heated black beans.

  • 7

    Garnish with additional cilantro and a final drizzle of lime juice if desired. Enjoy your balanced, Mexican-inspired lunch!

Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

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

Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Roasted Peppers and Cilantro-Lime Quinoa

A vibrant, Mexican-inspired lunch featuring juicy grilled chicken paired with tender roasted bell peppers, fluffy cilantro-lime quinoa, and a touch of black beans for extra texture. Fresh lime and cilantro elevate the dish, making it a colorful, satisfying, and balanced meal.

NUTRITION

435kcal
Protein
44.8g
Fat
10.7g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/3 cup Black Beans

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro (chopped)

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lime juice. Grill for about 6-7 minutes per side until cooked through and slightly charred.

  • 3

    While the chicken is grilling, roast the sliced red bell pepper in a skillet with a drizzle of olive oil over medium heat, stirring occasionally, until softened and slightly caramelized (about 5-6 minutes).

  • 4

    In a small bowl, combine the cooked quinoa with lime juice and chopped fresh cilantro. Season lightly with salt to taste.

  • 5

    Warm the black beans in a microwave-safe bowl or on the stovetop until heated through.

  • 6

    To assemble, slice the grilled chicken and serve it atop a bed of cilantro-lime quinoa, accompanied by the roasted red bell peppers and a side of heated black beans.

  • 7

    Garnish with additional cilantro and a final drizzle of lime juice if desired. Enjoy your balanced, Mexican-inspired lunch!