Grilled Chicken Breast with Roasted Vegetable Quinoa Salad

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

Grilled Chicken Breast with Roasted Vegetable Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetable Quinoa Salad

Enjoy a bright, satisfying lunch featuring delicately grilled chicken breast paired with a zesty quinoa salad brimming with roasted vegetables. This vibrant dish is finished with a hint of lemon, creating a harmony of smoky and fresh flavors perfect for a healthy, clean meal.

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NUTRITION

409kcal
Protein
42.4g
Fat
7.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1/2 cup Cooked Quinoa (92g)

1 cup Roasted Mixed Vegetables (150g)

2 Egg Whites (66g)

1 Tbsp Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a grill pan or outdoor grill over medium-high heat and lightly season the chicken breast with salt and pepper.

  • 2

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

  • 3

    While the chicken cooks, preheat your oven to 425°F and toss the assorted vegetables with a pinch of salt and pepper. Roast on a baking sheet for about 15-20 minutes until tender and slightly charred.

  • 4

    Prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a bowl, combine the cooked quinoa, roasted vegetables, and egg whites. Drizzle with lemon juice and gently toss to mix.

  • 6

    Slice the grilled chicken breast and arrange it over the quinoa salad. Serve warm and enjoy!

Grilled Chicken Breast with Roasted Vegetable Quinoa Salad

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

Grilled Chicken Breast with Roasted Vegetable Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetable Quinoa Salad

Enjoy a bright, satisfying lunch featuring delicately grilled chicken breast paired with a zesty quinoa salad brimming with roasted vegetables. This vibrant dish is finished with a hint of lemon, creating a harmony of smoky and fresh flavors perfect for a healthy, clean meal.

NUTRITION

409kcal
Protein
42.4g
Fat
7.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1/2 cup Cooked Quinoa (92g)

1 cup Roasted Mixed Vegetables (150g)

2 Egg Whites (66g)

1 Tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill pan or outdoor grill over medium-high heat and lightly season the chicken breast with salt and pepper.

  • 2

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

  • 3

    While the chicken cooks, preheat your oven to 425°F and toss the assorted vegetables with a pinch of salt and pepper. Roast on a baking sheet for about 15-20 minutes until tender and slightly charred.

  • 4

    Prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a bowl, combine the cooked quinoa, roasted vegetables, and egg whites. Drizzle with lemon juice and gently toss to mix.

  • 6

    Slice the grilled chicken breast and arrange it over the quinoa salad. Serve warm and enjoy!