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 well-balanced lunch featuring a perfectly grilled chicken breast paired with a medley of roasted red bell pepper and zucchini, served alongside fluffy quinoa. The dish is lightly drizzled with olive oil to bring out the natural sweetness of the vegetables, making it a nutritious and flavorful meal ideal for a health-conscious lifestyle.

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NUTRITION

399kcal
Protein
50g
Fat
11g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and season the chicken breast with salt, pepper, and any preferred herbs.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 3

    Preheat the oven to 425°F. Toss red bell pepper and zucchini with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, until they are tender and slightly caramelized.

  • 4

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

  • 5

    Assemble the dish by placing a serving of quinoa on the plate, topping it with the roasted vegetables, and arranging the sliced grilled chicken on the side.

  • 6

    Finish with an extra drizzle of olive oil if desired and serve warm.

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 well-balanced lunch featuring a perfectly grilled chicken breast paired with a medley of roasted red bell pepper and zucchini, served alongside fluffy quinoa. The dish is lightly drizzled with olive oil to bring out the natural sweetness of the vegetables, making it a nutritious and flavorful meal ideal for a health-conscious lifestyle.

NUTRITION

399kcal
Protein
50g
Fat
11g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat and season the chicken breast with salt, pepper, and any preferred herbs.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 3

    Preheat the oven to 425°F. Toss red bell pepper and zucchini with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, until they are tender and slightly caramelized.

  • 4

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

  • 5

    Assemble the dish by placing a serving of quinoa on the plate, topping it with the roasted vegetables, and arranging the sliced grilled chicken on the side.

  • 6

    Finish with an extra drizzle of olive oil if desired and serve warm.