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 balanced plate featuring perfectly grilled chicken breast served alongside fluffy quinoa and a medley of roasted vegetables. This dish offers a delightful mix of textures and flavors with a hint of lemon and herbs, creating a satisfying and healthful meal ideal for a quick lunch.

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NUTRITION

392kcal
Protein
41.1g
Fat
10.5g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup Mixed Vegetables

1 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 4 oz chicken breast with salt and pepper. Optionally add a squeeze of lemon for extra flavor.

  • 3

    Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the quinoa as per package directions if not pre-cooked. If already cooked, set aside 0.5 cup.

  • 5

    Chop the mixed vegetables (bell pepper, zucchini, red onion) into bite-sized pieces. Toss them with 1 tsp olive oil and a pinch of salt and pepper.

  • 6

    Roast the vegetables in a preheated oven at 425°F for 15-20 minutes or until tender and slightly charred.

  • 7

    Plate the dish by placing the cooked quinoa as the base, top with sliced grilled chicken, and arrange the roasted vegetables on the side.

  • 8

    Finish with a drizzle of 1 tbsp lemon juice over the vegetables and chicken for a fresh finish.

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 balanced plate featuring perfectly grilled chicken breast served alongside fluffy quinoa and a medley of roasted vegetables. This dish offers a delightful mix of textures and flavors with a hint of lemon and herbs, creating a satisfying and healthful meal ideal for a quick lunch.

NUTRITION

392kcal
Protein
41.1g
Fat
10.5g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup Mixed Vegetables

1 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 4 oz chicken breast with salt and pepper. Optionally add a squeeze of lemon for extra flavor.

  • 3

    Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the quinoa as per package directions if not pre-cooked. If already cooked, set aside 0.5 cup.

  • 5

    Chop the mixed vegetables (bell pepper, zucchini, red onion) into bite-sized pieces. Toss them with 1 tsp olive oil and a pinch of salt and pepper.

  • 6

    Roast the vegetables in a preheated oven at 425°F for 15-20 minutes or until tender and slightly charred.

  • 7

    Plate the dish by placing the cooked quinoa as the base, top with sliced grilled chicken, and arrange the roasted vegetables on the side.

  • 8

    Finish with a drizzle of 1 tbsp lemon juice over the vegetables and chicken for a fresh finish.