Grilled Chicken and Roasted Vegetable Bowl with Feta

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 Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Feta

Grilled chicken breast and roasted vegetables served over a bed of quinoa and finished with a sprinkle of tangy, crumbled feta.

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NUTRITION

471kcal
Protein
32.7g
Fat
24.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Grilled Chicken Breast

1 oz Feta Cheese

1/2 cup Cooked Quinoa

1 cup Sliced Zucchini

1/2 cup Sliced Red Bell Pepper

1 tbsp Olive Oil

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini and red bell peppers with half of the olive oil and dried oregano on the prepared sheet.

  • 3

    Roast the vegetables for 20 minutes until they are tender and slightly browned.

  • 4

    Season the chicken breast with salt and pepper then grill over medium-high heat for about 6 minutes per side until fully cooked.

  • 5

    Place the cooked quinoa in a bowl and top with the roasted vegetables and sliced grilled chicken.

  • 6

    Drizzle with the remaining olive oil and finish the dish with a sprinkle of tangy, crumbled feta.

Grilled Chicken and Roasted Vegetable Bowl with Feta

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 Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Feta

Grilled chicken breast and roasted vegetables served over a bed of quinoa and finished with a sprinkle of tangy, crumbled feta.

NUTRITION

471kcal
Protein
32.7g
Fat
24.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Grilled Chicken Breast

1 oz Feta Cheese

1/2 cup Cooked Quinoa

1 cup Sliced Zucchini

1/2 cup Sliced Red Bell Pepper

1 tbsp Olive Oil

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini and red bell peppers with half of the olive oil and dried oregano on the prepared sheet.

  • 3

    Roast the vegetables for 20 minutes until they are tender and slightly browned.

  • 4

    Season the chicken breast with salt and pepper then grill over medium-high heat for about 6 minutes per side until fully cooked.

  • 5

    Place the cooked quinoa in a bowl and top with the roasted vegetables and sliced grilled chicken.

  • 6

    Drizzle with the remaining olive oil and finish the dish with a sprinkle of tangy, crumbled feta.