Grilled Chicken Breast 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 Breast with Roasted Peppers and Cilantro Lime Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Peppers and Cilantro Lime Quinoa

Savor the vibrant flavors of this Mexican-inspired lunch featuring a perfectly grilled chicken breast paired with soft, roasted red bell peppers and a refreshing cilantro lime quinoa. Light yet satisfying, this dish is a harmonious balance of lean protein and zesty, fragrant accents, ideal for your mid-day energy boost.

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NUTRITION

407kcal
Protein
48.2g
Fat
9.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

1/2 tsp Olive Oil

Juice of 1/2 Lime

Handful of Cilantro

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 generously with salt and pepper. Optionally, add a squeeze of lime to infuse a subtle Mexican zest.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from the grill and let it rest.

  • 4

    While the chicken is grilling, slice the red bell pepper into strips. Toss the strips with 1/2 teaspoon of olive oil, salt, and pepper, and roast them in a hot skillet over medium heat until they soften and get a bit of char, about 5-6 minutes.

  • 5

    Prepare the cilantro lime quinoa by tossing 1/2 cup of cooked quinoa with the juice of 1/2 a lime and finely chopped cilantro. Season with a pinch of salt.

  • 6

    Slice the grilled chicken and plate it with the roasted peppers and the refreshing cilantro lime quinoa. Garnish with extra cilantro if desired and enjoy.

Grilled Chicken Breast 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 Breast with Roasted Peppers and Cilantro Lime Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Peppers and Cilantro Lime Quinoa

Savor the vibrant flavors of this Mexican-inspired lunch featuring a perfectly grilled chicken breast paired with soft, roasted red bell peppers and a refreshing cilantro lime quinoa. Light yet satisfying, this dish is a harmonious balance of lean protein and zesty, fragrant accents, ideal for your mid-day energy boost.

NUTRITION

407kcal
Protein
48.2g
Fat
9.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

1/2 tsp Olive Oil

Juice of 1/2 Lime

Handful of Cilantro

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast generously with salt and pepper. Optionally, add a squeeze of lime to infuse a subtle Mexican zest.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from the grill and let it rest.

  • 4

    While the chicken is grilling, slice the red bell pepper into strips. Toss the strips with 1/2 teaspoon of olive oil, salt, and pepper, and roast them in a hot skillet over medium heat until they soften and get a bit of char, about 5-6 minutes.

  • 5

    Prepare the cilantro lime quinoa by tossing 1/2 cup of cooked quinoa with the juice of 1/2 a lime and finely chopped cilantro. Season with a pinch of salt.

  • 6

    Slice the grilled chicken and plate it with the roasted peppers and the refreshing cilantro lime quinoa. Garnish with extra cilantro if desired and enjoy.