Grilled Chicken and Roasted Vegetable Bowl with Soft Cheese Crumble

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

Grilled Chicken and Roasted Vegetable Bowl with Soft Cheese Crumble

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Soft Cheese Crumble

Savor a light yet satisfying bowl featuring tender grilled chicken over a medley of perfectly roasted vegetables. Crowned with a crumbled soft cheese and a sprinkling of toasted croutons for a delightful crunch, this lunch brings fresh flavors and balanced nutrients together in every bite.

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NUTRITION

411kcal
Protein
42.5g
Fat
18g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 oz Soft Cheese (28g)

1 cup Mixed Roasted Vegetables (150g)

1/2 slice Whole Wheat Toast (15g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs. Grill for about 6-7 minutes per side until thoroughly cooked and juicy.

  • 3

    While the chicken is grilling, chop a mix of your favorite vegetables (such as bell peppers, zucchini, and cherry tomatoes) and toss them with a teaspoon of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Crumble the soft cheese over the roasted vegetables and, for added crunch, tear a half slice of whole wheat toast into small pieces to sprinkle on top.

  • 6

    Slice the grilled chicken and serve over a bowl of the roasted vegetable mix, finishing with the soft cheese crumble and toast croutons for texture and flavor.

Grilled Chicken and Roasted Vegetable Bowl with Soft Cheese Crumble

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

Grilled Chicken and Roasted Vegetable Bowl with Soft Cheese Crumble

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Soft Cheese Crumble

Savor a light yet satisfying bowl featuring tender grilled chicken over a medley of perfectly roasted vegetables. Crowned with a crumbled soft cheese and a sprinkling of toasted croutons for a delightful crunch, this lunch brings fresh flavors and balanced nutrients together in every bite.

NUTRITION

411kcal
Protein
42.5g
Fat
18g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 oz Soft Cheese (28g)

1 cup Mixed Roasted Vegetables (150g)

1/2 slice Whole Wheat Toast (15g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs. Grill for about 6-7 minutes per side until thoroughly cooked and juicy.

  • 3

    While the chicken is grilling, chop a mix of your favorite vegetables (such as bell peppers, zucchini, and cherry tomatoes) and toss them with a teaspoon of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Crumble the soft cheese over the roasted vegetables and, for added crunch, tear a half slice of whole wheat toast into small pieces to sprinkle on top.

  • 6

    Slice the grilled chicken and serve over a bowl of the roasted vegetable mix, finishing with the soft cheese crumble and toast croutons for texture and flavor.