Grilled Chicken Breast with Roasted Veggie Quinoa Salad

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

Grilled Chicken Breast with Roasted Veggie Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggie Quinoa Salad

Tender grilled chicken breast served over a fluffy quinoa salad with roasted zucchini and peppers, finished with a squeeze of bright lemon and salty feta.

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NUTRITION

460kcal
Protein
49.8g
Fat
15.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp crumbled Feta Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Toss the chopped zucchini and red bell pepper with 1 teaspoon of olive oil and a pinch of salt, then roast on a baking sheet for 15-20 minutes until tender.

  • 3

    Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 4

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    In a medium bowl, combine the cooked quinoa, roasted vegetables, remaining 1 teaspoon of olive oil, and lemon juice.

  • 6

    Slice the grilled chicken and serve it over the quinoa salad, finishing with a sprinkle of crumbled feta cheese.

Grilled Chicken Breast with Roasted Veggie Quinoa Salad

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

Grilled Chicken Breast with Roasted Veggie Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggie Quinoa Salad

Tender grilled chicken breast served over a fluffy quinoa salad with roasted zucchini and peppers, finished with a squeeze of bright lemon and salty feta.

NUTRITION

460kcal
Protein
49.8g
Fat
15.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp crumbled Feta Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Toss the chopped zucchini and red bell pepper with 1 teaspoon of olive oil and a pinch of salt, then roast on a baking sheet for 15-20 minutes until tender.

  • 3

    Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 4

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    In a medium bowl, combine the cooked quinoa, roasted vegetables, remaining 1 teaspoon of olive oil, and lemon juice.

  • 6

    Slice the grilled chicken and serve it over the quinoa salad, finishing with a sprinkle of crumbled feta cheese.