Name: Grilled Chicken Breast with Roasted Vegetable Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 2 tbsp chopped Red Onion; 1 tbsp Sliced Almonds; 2 tsp Extra Virgin Olive Oil

Grilled Chicken Breast with Roasted Vegetable Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetable Quinoa Salad

Lemon-herb grilled chicken breast served over a fluffy quinoa salad tossed with oven-roasted zucchini and peppers, finished with toasted sliced almonds.

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NUTRITION

Protein

40.2g

Fat

19.4g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

2 tbsp chopped Red Onion

1 tbsp Sliced Almonds

2 tsp Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and heat a grill pan or outdoor grill to medium-high heat.
2
Toss the chopped zucchini, red bell pepper, and red onion with 1 teaspoon of olive oil and a pinch of sea salt.
3
Spread the vegetables on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
Season the chicken breast with lemon juice, dried oregano, and salt.
5
Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
6
In a large mixing bowl, combine the cooked quinoa with the roasted vegetables and the remaining 1 teaspoon of olive oil.
7
Serve the sliced chicken over the quinoa salad and garnish with the toasted sliced almonds.