Grilled Chicken Breast with Roasted Carrots 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 Carrots and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Carrots and Quinoa Salad

Enjoy a vibrant and satisfying lunch featuring a perfectly grilled chicken breast paired with tender roasted carrots and a refreshing quinoa salad accented with creamy avocado, juicy cherry tomatoes, and crisp cucumber, all lightly dressed with olive oil and lemon juice.

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NUTRITION

572kcal
Protein
44.5g
Fat
21.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Carrots

1 cup cooked Quinoa

1/4 medium Avocado

5 Cherry Tomatoes

1/4 medium Cucumber

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with a small amount of olive oil if desired.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove and let it rest.

  • 4

    Preheat your oven to 400°F. Toss the chopped carrots with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    In a bowl, mix the cooked quinoa with diced avocado, halved cherry tomatoes, and chopped cucumber. Drizzle with lemon juice and the remaining olive oil, then gently toss to combine.

  • 6

    Slice the grilled chicken breast and serve it alongside the roasted carrots and quinoa salad, creating a balanced and flavorful plate.

Grilled Chicken Breast with Roasted Carrots 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 Carrots and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Carrots and Quinoa Salad

Enjoy a vibrant and satisfying lunch featuring a perfectly grilled chicken breast paired with tender roasted carrots and a refreshing quinoa salad accented with creamy avocado, juicy cherry tomatoes, and crisp cucumber, all lightly dressed with olive oil and lemon juice.

NUTRITION

572kcal
Protein
44.5g
Fat
21.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Carrots

1 cup cooked Quinoa

1/4 medium Avocado

5 Cherry Tomatoes

1/4 medium Cucumber

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with a small amount of olive oil if desired.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove and let it rest.

  • 4

    Preheat your oven to 400°F. Toss the chopped carrots with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    In a bowl, mix the cooked quinoa with diced avocado, halved cherry tomatoes, and chopped cucumber. Drizzle with lemon juice and the remaining olive oil, then gently toss to combine.

  • 6

    Slice the grilled chicken breast and serve it alongside the roasted carrots and quinoa salad, creating a balanced and flavorful plate.