Name: Grilled Chicken Breast with Quinoa Salad and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 0.5 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

Grilled Chicken Breast with Quinoa Salad 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 Salad and Roasted Vegetables

Grilled chicken breast and roasted vegetables tossed with fluffy quinoa and finished with a bright squeeze of lemon.

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NUTRITION

Protein

41.3g

Fat

15g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

1
Preheat the oven to 400°F and heat a grill pan or outdoor grill to medium-high heat.
2
Toss the chopped zucchini and bell peppers with one teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until tender.
3
Season the chicken breast with dried oregano, salt, and pepper, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.
4
In a large bowl, combine the cooked quinoa with the roasted vegetables, the remaining teaspoon of olive oil, and the fresh lemon juice.
5
Slice the grilled chicken into strips and serve it over the zesty vegetable quinoa salad.