Grilled Chicken Breast with Roasted Zucchini and Quinoa Salad

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

Grilled Chicken Breast with Roasted Zucchini and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Zucchini and Quinoa Salad

Enjoy a light yet satisfying lunch featuring a perfectly grilled chicken breast paired with tender roasted zucchini and a refreshing quinoa salad accented by a hint of lemon and olive oil. This dish delivers balanced flavors and textures, making it an ideal meal for a midday energy boost.

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NUTRITION

438kcal
Protein
46.5g
Fat
14.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Zucchini

1.5 tsp Olive Oil

1/4 cup Cherry Tomatoes

1/4 cup Cucumber

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

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

  • 4

    While the chicken is grilling, preheat your oven to 425°F for the zucchini.

  • 5

    Slice the zucchini into rounds or half-moons, toss with half of the olive oil, and season with salt and pepper.

  • 6

    Spread the zucchini on a baking sheet and roast for about 10-12 minutes until tender and slightly caramelized.

  • 7

    In a bowl, combine the cooked quinoa, cherry tomatoes, and cucumber.

  • 8

    Drizzle with the remaining olive oil and lemon juice, stirring gently to mix. Adjust salt and pepper as needed.

  • 9

    Plate the grilled chicken alongside the roasted zucchini and quinoa salad, and serve warm.

Grilled Chicken Breast with Roasted Zucchini and Quinoa Salad

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

Grilled Chicken Breast with Roasted Zucchini and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Zucchini and Quinoa Salad

Enjoy a light yet satisfying lunch featuring a perfectly grilled chicken breast paired with tender roasted zucchini and a refreshing quinoa salad accented by a hint of lemon and olive oil. This dish delivers balanced flavors and textures, making it an ideal meal for a midday energy boost.

NUTRITION

438kcal
Protein
46.5g
Fat
14.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Zucchini

1.5 tsp Olive Oil

1/4 cup Cherry Tomatoes

1/4 cup Cucumber

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

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

  • 4

    While the chicken is grilling, preheat your oven to 425°F for the zucchini.

  • 5

    Slice the zucchini into rounds or half-moons, toss with half of the olive oil, and season with salt and pepper.

  • 6

    Spread the zucchini on a baking sheet and roast for about 10-12 minutes until tender and slightly caramelized.

  • 7

    In a bowl, combine the cooked quinoa, cherry tomatoes, and cucumber.

  • 8

    Drizzle with the remaining olive oil and lemon juice, stirring gently to mix. Adjust salt and pepper as needed.

  • 9

    Plate the grilled chicken alongside the roasted zucchini and quinoa salad, and serve warm.