Grilled Chicken Breast with Herbed Quinoa and Roasted Zucchini

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

Grilled Chicken Breast with Herbed Quinoa and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Herbed Quinoa and Roasted Zucchini

Enjoy a light yet flavorful Mediterranean-inspired dinner featuring tender grilled chicken breast served over herbed quinoa with perfectly roasted zucchini and a refreshing avocado drizzle. This dish harmonizes bright herbs, smoky grill marks, and a hint of creamy avocado for a balanced and appetizing meal.

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NUTRITION

387kcal
Protein
32.4g
Fat
14.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Zucchini

3 tsp Olive Oil

1/4 medium Avocado

2 tbsp Fresh Herbs

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil. Allow it to marinate briefly while you prepare the quinoa and zucchini.

  • 3

    Rinse the quinoa under cold water. In a small pot, combine the rinsed quinoa with water (use the recommended ratio) and a pinch of salt. Bring to a boil, then reduce heat and simmer until the quinoa is fluffy and water is absorbed. Once cooked, mix in the chopped fresh herbs and lemon juice.

  • 4

    Slice the zucchini lengthwise into thick strips. Toss with a bit of olive oil, salt, and pepper. Roast the zucchini in an oven preheated to 425°F (220°C) for about 15-20 minutes until tender and slightly caramelized, or grill alongside the chicken if preferred.

  • 5

    Grill the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).

  • 6

    Slice the avocado and lightly mash with a pinch of salt to create a drizzle or spread.

  • 7

    Assemble the plate by placing a serving of herbed quinoa, then top with the grilled chicken and arrange the roasted zucchini on the side. Drizzle the mashed avocado over the zucchini for an added creamy element.

  • 8

    Serve immediately and enjoy this balanced Mediterranean-inspired dinner.

Grilled Chicken Breast with Herbed Quinoa and Roasted Zucchini

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

Grilled Chicken Breast with Herbed Quinoa and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Herbed Quinoa and Roasted Zucchini

Enjoy a light yet flavorful Mediterranean-inspired dinner featuring tender grilled chicken breast served over herbed quinoa with perfectly roasted zucchini and a refreshing avocado drizzle. This dish harmonizes bright herbs, smoky grill marks, and a hint of creamy avocado for a balanced and appetizing meal.

NUTRITION

387kcal
Protein
32.4g
Fat
14.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Zucchini

3 tsp Olive Oil

1/4 medium Avocado

2 tbsp Fresh Herbs

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil. Allow it to marinate briefly while you prepare the quinoa and zucchini.

  • 3

    Rinse the quinoa under cold water. In a small pot, combine the rinsed quinoa with water (use the recommended ratio) and a pinch of salt. Bring to a boil, then reduce heat and simmer until the quinoa is fluffy and water is absorbed. Once cooked, mix in the chopped fresh herbs and lemon juice.

  • 4

    Slice the zucchini lengthwise into thick strips. Toss with a bit of olive oil, salt, and pepper. Roast the zucchini in an oven preheated to 425°F (220°C) for about 15-20 minutes until tender and slightly caramelized, or grill alongside the chicken if preferred.

  • 5

    Grill the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).

  • 6

    Slice the avocado and lightly mash with a pinch of salt to create a drizzle or spread.

  • 7

    Assemble the plate by placing a serving of herbed quinoa, then top with the grilled chicken and arrange the roasted zucchini on the side. Drizzle the mashed avocado over the zucchini for an added creamy element.

  • 8

    Serve immediately and enjoy this balanced Mediterranean-inspired dinner.