Grilled Chicken Breast with Quinoa and Roasted Vegetables

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

Grilled Chicken Breast with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Vegetables

Enjoy a vibrant and wholesome lunch featuring juicy grilled chicken breast paired with fluffy quinoa, a medley of roasted vegetables, crumbled creamy feta, and a refreshing hint of citrus from orange segments. This balanced dish is designed to delight your palate with a mix of savory and tangy flavors while keeping your meal within the targeted macros.

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NUTRITION

435kcal
Protein
36.6g
Fat
16.2g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

1/2 cup Red Onion (sliced)

1 tsp Extra Virgin Olive Oil

1 oz Feta Cheese, crumbled

1/2 medium Orange (segmented)

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and a drizzle of lemon juice. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Meanwhile, chop zucchini, red bell pepper, and red onion into even pieces. Toss the vegetables with extra virgin olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 5

    Prepare the cooked quinoa according to package instructions if not already cooked.

  • 6

    To assemble, plate the quinoa, top with sliced grilled chicken, and arrange the roasted vegetables on the side.

  • 7

    Sprinkle crumbled feta cheese over the top, and add orange segments as a bright, sweet garnish. Drizzle with a little extra lemon juice if desired.

Grilled Chicken Breast with Quinoa and Roasted Vegetables

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

Grilled Chicken Breast with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Vegetables

Enjoy a vibrant and wholesome lunch featuring juicy grilled chicken breast paired with fluffy quinoa, a medley of roasted vegetables, crumbled creamy feta, and a refreshing hint of citrus from orange segments. This balanced dish is designed to delight your palate with a mix of savory and tangy flavors while keeping your meal within the targeted macros.

NUTRITION

435kcal
Protein
36.6g
Fat
16.2g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

1/2 cup Red Onion (sliced)

1 tsp Extra Virgin Olive Oil

1 oz Feta Cheese, crumbled

1/2 medium Orange (segmented)

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and a drizzle of lemon juice. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Meanwhile, chop zucchini, red bell pepper, and red onion into even pieces. Toss the vegetables with extra virgin olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 5

    Prepare the cooked quinoa according to package instructions if not already cooked.

  • 6

    To assemble, plate the quinoa, top with sliced grilled chicken, and arrange the roasted vegetables on the side.

  • 7

    Sprinkle crumbled feta cheese over the top, and add orange segments as a bright, sweet garnish. Drizzle with a little extra lemon juice if desired.