Name: Grilled Chicken Breast with Quinoa and Roasted Mixed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 ounces Chicken Breast; 0.75 cup cooked Quinoa; 1 cup Broccoli florets; 0.5 cup sliced Red Bell Pepper; 0.5 cup sliced Zucchini; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Quinoa and Roasted Mixed Vegetables

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 Quinoa and Roasted Mixed Vegetables

Grilled chicken breast and fluffy quinoa served with a medley of roasted peppers and zucchini, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

75.2g

Fat

24.2g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

10 ounces Chicken Breast

0.75 cup cooked Quinoa

1 cup Broccoli florets

0.5 cup sliced Red Bell Pepper

0.5 cup sliced Zucchini

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat oven to 400°F and heat a grill pan over medium-high heat.
2
Toss broccoli, bell peppers, and zucchini with half the olive oil, salt, and pepper.
3
Spread vegetables on a baking sheet and roast for 15-20 minutes until tender.
4
Season chicken breast with lemon juice, remaining olive oil, and preferred herbs.
5
Grill chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
6
Let chicken rest for 5 minutes before slicing.
7
Fluff the pre-cooked quinoa and serve alongside the roasted vegetables and sliced chicken.