Grilled Chicken Breast with Roasted Veggies 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 Veggies and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Quinoa

Enjoy a vibrant lunch featuring tender grilled chicken breast served over fluffy quinoa, paired with a medley of roasted veggies and a light dollop of nonfat Greek yogurt for a refreshing finish. This balanced plate delivers a satisfying blend of protein, wholesome grains, and roasted flavors that make every bite both delicious and nourishing.

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NUTRITION

377kcal
Protein
43g
Fat
8.6g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Roasted Veggies

1 tsp Olive Oil

0.25 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite dried herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked and juices run clear.

  • 4

    Meanwhile, chop a variety of vegetables such as bell peppers, zucchini, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables with olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet.

  • 6

    Roast the veggies in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Prepare quinoa as per package instructions; for a quicker version, use pre-cooked quinoa and warm it up gently.

  • 8

    To plate, slice the grilled chicken breast and serve it atop a bed of quinoa, arranged alongside the roasted veggies.

  • 9

    Add a small side serving of nonfat Greek yogurt to bring a creamy, tangy contrast to the dish.

  • 10

    Enjoy your balanced, nutrient-packed lunch!

Grilled Chicken Breast with Roasted Veggies 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 Veggies and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Quinoa

Enjoy a vibrant lunch featuring tender grilled chicken breast served over fluffy quinoa, paired with a medley of roasted veggies and a light dollop of nonfat Greek yogurt for a refreshing finish. This balanced plate delivers a satisfying blend of protein, wholesome grains, and roasted flavors that make every bite both delicious and nourishing.

NUTRITION

377kcal
Protein
43g
Fat
8.6g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Roasted Veggies

1 tsp Olive Oil

0.25 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite dried herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked and juices run clear.

  • 4

    Meanwhile, chop a variety of vegetables such as bell peppers, zucchini, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables with olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet.

  • 6

    Roast the veggies in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Prepare quinoa as per package instructions; for a quicker version, use pre-cooked quinoa and warm it up gently.

  • 8

    To plate, slice the grilled chicken breast and serve it atop a bed of quinoa, arranged alongside the roasted veggies.

  • 9

    Add a small side serving of nonfat Greek yogurt to bring a creamy, tangy contrast to the dish.

  • 10

    Enjoy your balanced, nutrient-packed lunch!