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 beautifully balanced lunch featuring a lean grilled chicken breast served alongside a medley of roasted vegetables and fluffy quinoa. This dish shines with natural flavors enhanced by a drizzle of olive oil, providing a satisfying and vibrant meal perfect for fueling your day.

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NUTRITION

627kcal
Protein
42g
Fat
23.2g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cooked Quinoa

1.5 cups Mixed Roasted Vegetables

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill and set the oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 3

    Meanwhile, chop a mix of bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Prepare quinoa as per package instructions if not already cooked.

  • 6

    Plate the grilled chicken breast alongside a serving of quinoa and roasted vegetables. Drizzle a little extra olive oil or a squeeze of lemon if desired.

  • 7

    Enjoy your healthy, balanced lunch!

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 beautifully balanced lunch featuring a lean grilled chicken breast served alongside a medley of roasted vegetables and fluffy quinoa. This dish shines with natural flavors enhanced by a drizzle of olive oil, providing a satisfying and vibrant meal perfect for fueling your day.

NUTRITION

627kcal
Protein
42g
Fat
23.2g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cooked Quinoa

1.5 cups Mixed Roasted Vegetables

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your grill and set the oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 3

    Meanwhile, chop a mix of bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Prepare quinoa as per package instructions if not already cooked.

  • 6

    Plate the grilled chicken breast alongside a serving of quinoa and roasted vegetables. Drizzle a little extra olive oil or a squeeze of lemon if desired.

  • 7

    Enjoy your healthy, balanced lunch!