Grilled Chicken Breast with Roasted Vegetables and Quinoa

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

Grilled Chicken Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables and Quinoa

Enjoy a light and vibrant lunch featuring a perfectly grilled chicken breast paired with a medley of roasted vegetables and a side of fluffy quinoa. This dish offers a pleasing balance of savory protein and hearty vegetables, delivering a refreshing, yet satisfying meal to power your afternoon without weighing you down.

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NUTRITION

298kcal
Protein
36.5g
Fat
5.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

105 grams Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

Light spray Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Preheat the oven to 425°F for roasting vegetables.

  • 2

    Pat the chicken breast dry and season with salt and pepper. Lightly spray with olive oil.

  • 3

    Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the mixed vegetables (sliced bell pepper, zucchini, and carrots) by tossing them lightly with olive oil spray, salt, and pepper, then spread on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and lightly charred.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked; if pre-cooked, simply warm it up gently.

  • 7

    Plate the grilled chicken with a side of roasted vegetables and a serving of quinoa. Enjoy your balanced, nutrient-packed meal.

Grilled Chicken Breast with Roasted Vegetables and Quinoa

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

Grilled Chicken Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables and Quinoa

Enjoy a light and vibrant lunch featuring a perfectly grilled chicken breast paired with a medley of roasted vegetables and a side of fluffy quinoa. This dish offers a pleasing balance of savory protein and hearty vegetables, delivering a refreshing, yet satisfying meal to power your afternoon without weighing you down.

NUTRITION

298kcal
Protein
36.5g
Fat
5.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

105 grams Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

Light spray Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Preheat the oven to 425°F for roasting vegetables.

  • 2

    Pat the chicken breast dry and season with salt and pepper. Lightly spray with olive oil.

  • 3

    Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the mixed vegetables (sliced bell pepper, zucchini, and carrots) by tossing them lightly with olive oil spray, salt, and pepper, then spread on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and lightly charred.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked; if pre-cooked, simply warm it up gently.

  • 7

    Plate the grilled chicken with a side of roasted vegetables and a serving of quinoa. Enjoy your balanced, nutrient-packed meal.