Grilled Chicken Breast with Roasted Broccoli and Bell Peppers

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

Grilled Chicken Breast with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Bell Peppers

Savor the simplicity of this wholesome lunch featuring a perfectly grilled, lean chicken breast paired with oven-roasted broccoli and bell peppers tossed in a hint of olive oil. The dish balances smoky, charred flavors with the natural sweetness of roasted veggies, creating a delightful plate that’s as nutritious as it is delicious.

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NUTRITION

300kcal
Protein
42.5g
Fat
7.8g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup Broccoli

1 medium Bell Pepper

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the broccoli into florets. Core and slice the bell pepper into strips.

  • 3

    In a bowl, toss the broccoli and bell pepper with 1 teaspoon of olive oil, and season with salt and pepper to taste.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 15 minutes, or until tender and slightly charred.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 6

    Heat a grill pan over medium-high heat and grill the 4.5 oz chicken breast for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.

Grilled Chicken Breast with Roasted Broccoli and Bell Peppers

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

Grilled Chicken Breast with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Bell Peppers

Savor the simplicity of this wholesome lunch featuring a perfectly grilled, lean chicken breast paired with oven-roasted broccoli and bell peppers tossed in a hint of olive oil. The dish balances smoky, charred flavors with the natural sweetness of roasted veggies, creating a delightful plate that’s as nutritious as it is delicious.

NUTRITION

300kcal
Protein
42.5g
Fat
7.8g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup Broccoli

1 medium Bell Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the broccoli into florets. Core and slice the bell pepper into strips.

  • 3

    In a bowl, toss the broccoli and bell pepper with 1 teaspoon of olive oil, and season with salt and pepper to taste.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 15 minutes, or until tender and slightly charred.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 6

    Heat a grill pan over medium-high heat and grill the 4.5 oz chicken breast for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.