Name: Grilled Chicken Breast with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup cooked Quinoa; 100g Zucchini, sliced; 75g Red Bell Pepper, sliced; 1 tbsp Olive Oil; 1 tbsp nonfat Greek Yogurt; 1 tbsp Lemon Juice; 1 tsp Dried Oregano

Grilled Chicken Breast with Quinoa and Roasted 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 Vegetables

Lemon-herb marinated chicken breast grilled to perfection, served over fluffy quinoa with a side of caramelized roasted zucchini and peppers.

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NUTRITION

Protein

34g

Fat

19g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

100g Zucchini, sliced

75g Red Bell Pepper, sliced

1 tbsp Olive Oil

1 tbsp nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and bell peppers with half of the olive oil, half of the dried oregano, and a pinch of salt and pepper.
3
Spread the vegetables on the baking sheet and roast for 20 minutes until they are tender and slightly browned.
4
While the vegetables roast, whisk together the remaining olive oil, lemon juice, and the rest of the oregano in a small bowl.
5
Season the chicken breast with the lemon-herb mixture and grill over medium-high heat for 6-7 minutes per side until fully cooked.
6
Prepare the quinoa according to package directions or warm up pre-cooked quinoa.
7
Serve the grilled chicken over the quinoa with the roasted vegetables on the side, topped with a dollop of Greek yogurt.