Name: Grilled Chicken Breast with Roasted Vegetables and Shredded Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Boneless Skinless Chicken Breast; 2 tbsp Shredded Cheddar Cheese; 1 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, chopped; 1 slice Whole Wheat Brown Bread; 7g Slivered Almonds; 1.5 tbsp Extra Virgin Olive Oil

Grilled Chicken Breast with Roasted Vegetables and Shredded Cheese

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 Roasted Vegetables and Shredded Cheese

Tender chicken breast grilled with aromatic herbs, served alongside a medley of roasted zucchini and peppers finished with melty sharp cheddar.

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NUTRITION

Protein

36.4g

Fat

33g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

2 tbsp Shredded Cheddar Cheese

1 cup Zucchini, sliced

1/2 cup Red Bell Pepper, chopped

1 slice Whole Wheat Brown Bread

7g Slivered Almonds

1.5 tbsp Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
2
Toss the sliced zucchini and bell peppers with 1 tablespoon of olive oil, sea salt, and black pepper.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
While vegetables roast, brush the chicken breast with the remaining 0.5 tablespoon of olive oil and season with your favorite herbs.
5
Grill the chicken on a medium-high heat grill pan for 6-7 minutes per side or until the internal temperature reaches 165°F.
6
During the last 2 minutes of roasting, sprinkle the shredded cheddar cheese over the vegetables to melt.
7
Toast the slice of brown bread until golden and crisp.
8
Plate the grilled chicken alongside the cheesy roasted vegetables and toasted bread, garnishing the veggies with slivered almonds for crunch.