Grilled Chicken Breast with Cilantro-Lime Quinoa and Roasted Peppers

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

Grilled Chicken Breast with Cilantro-Lime Quinoa and Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cilantro-Lime Quinoa and Roasted Peppers

Tender grilled chicken breast served over zesty cilantro-lime quinoa with charred bell peppers and a finishing squeeze of bright, tangy lime.

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NUTRITION

382kcal
Protein
41.7g
Fat
8.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

0.25 cup Fresh Cilantro, chopped

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and optional Mexican spices like cumin and chili powder.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, toss the sliced red bell peppers with half of the olive oil and roast in a 400°F oven or sauté in a pan until tender and slightly charred.

  • 4

    In a small mixing bowl, combine the cooked quinoa with the remaining olive oil, fresh lime juice, and chopped cilantro, fluffing with a fork to incorporate.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Plate the cilantro-lime quinoa as the base, top with the roasted peppers and grilled chicken, and garnish with an extra lime wedge if desired.

Grilled Chicken Breast with Cilantro-Lime Quinoa and Roasted Peppers

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

Grilled Chicken Breast with Cilantro-Lime Quinoa and Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cilantro-Lime Quinoa and Roasted Peppers

Tender grilled chicken breast served over zesty cilantro-lime quinoa with charred bell peppers and a finishing squeeze of bright, tangy lime.

NUTRITION

382kcal
Protein
41.7g
Fat
8.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

0.25 cup Fresh Cilantro, chopped

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and optional Mexican spices like cumin and chili powder.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, toss the sliced red bell peppers with half of the olive oil and roast in a 400°F oven or sauté in a pan until tender and slightly charred.

  • 4

    In a small mixing bowl, combine the cooked quinoa with the remaining olive oil, fresh lime juice, and chopped cilantro, fluffing with a fork to incorporate.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Plate the cilantro-lime quinoa as the base, top with the roasted peppers and grilled chicken, and garnish with an extra lime wedge if desired.