Lemon-Herb Grilled Chicken with Roasted Vegetables and Fluffy Quinoa

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

Lemon-Herb Grilled Chicken with Roasted Vegetables and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Grilled Chicken with Roasted Vegetables and Fluffy Quinoa

Enjoy a vibrant plate featuring tender lemon-herb marinated chicken grilled to perfection, paired with a medley of roasted red bell pepper and zucchini, and served alongside light and fluffy quinoa. This wholesome meal is a balanced combination of protein, fiber, and zesty flavors, making it perfect for a satisfying dinner.

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NUTRITION

378kcal
Protein
40.7g
Fat
10.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Herbs

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PREPARATION

  • 1

    In a bowl, combine lemon juice, olive oil, and mixed herbs to create a marinade.

  • 2

    Place the chicken breast in the marinade, ensuring it is well-coated. Let it marinate for at least 15 minutes.

  • 3

    Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, preheat the oven to 400°F. Toss the chopped red bell pepper and sliced zucchini in a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Prepare the quinoa according to package instructions until light and fluffy.

  • 7

    Plate the grilled chicken alongside a serving of quinoa and roasted vegetables. Garnish with a squeeze of fresh lemon if desired and serve warm.

Lemon-Herb Grilled Chicken with Roasted Vegetables and Fluffy Quinoa

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

Lemon-Herb Grilled Chicken with Roasted Vegetables and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Grilled Chicken with Roasted Vegetables and Fluffy Quinoa

Enjoy a vibrant plate featuring tender lemon-herb marinated chicken grilled to perfection, paired with a medley of roasted red bell pepper and zucchini, and served alongside light and fluffy quinoa. This wholesome meal is a balanced combination of protein, fiber, and zesty flavors, making it perfect for a satisfying dinner.

NUTRITION

378kcal
Protein
40.7g
Fat
10.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Herbs

PREPARATION

  • 1

    In a bowl, combine lemon juice, olive oil, and mixed herbs to create a marinade.

  • 2

    Place the chicken breast in the marinade, ensuring it is well-coated. Let it marinate for at least 15 minutes.

  • 3

    Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, preheat the oven to 400°F. Toss the chopped red bell pepper and sliced zucchini in a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Prepare the quinoa according to package instructions until light and fluffy.

  • 7

    Plate the grilled chicken alongside a serving of quinoa and roasted vegetables. Garnish with a squeeze of fresh lemon if desired and serve warm.