YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Veggies and Quinoa
Enjoy a balanced lunch featuring tender grilled chicken breast paired with a medley of roasted seasonal vegetables and a serving of fluffy quinoa. This dish is elevated with a light olive oil marinade that enhances flavors while keeping the meal clean, satisfying, and nutrient-rich.
INGREDIENTS
7 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Mixed Roasted Vegetables
1 tablespoon Extra Virgin Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat the grill to medium-high heat and the oven to 425°F for roasting vegetables.
In a small bowl, mix olive oil, salt, and pepper. Brush half of the mixture onto the chicken breast.
Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
Meanwhile, chop bell pepper, zucchini, and red onion into even pieces. Toss with the remaining olive oil mixture, salt, and pepper.
Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes until tender and slightly caramelized.
Prepare quinoa as per package instructions if not already cooked.
Slice the grilled chicken breast and serve over a bed of quinoa, topped with the roasted vegetables.