Grilled Chicken Breast with Roasted Bell Peppers and Balsamic Glaze

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

Grilled Chicken Breast with Roasted Bell Peppers and Balsamic Glaze

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Bell Peppers and Balsamic Glaze

Tender chicken breast grilled with Italian herbs and served over fire-roasted bell peppers, finished with a drizzle of tangy, velvety balsamic glaze.

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NUTRITION

297kcal
Protein
30.5g
Fat
12.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup Red Bell Pepper strips

1/2 cup Yellow Bell Pepper strips

2 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Glaze

1 cup Fresh Arugula

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PREPARATION

  • 1

    Preheat a grill pan or outdoor grill to medium-high heat.

  • 2

    Slice the red and yellow bell peppers into wide strips and toss them with one teaspoon of olive oil, salt, and pepper.

  • 3

    Season the chicken breast with dried oregano, salt, pepper, and the remaining teaspoon of olive oil.

  • 4

    Place the peppers on the grill and cook for 4-5 minutes per side until they are tender and show charred grill marks.

  • 5

    Add the chicken to the grill and cook for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Place a bed of fresh arugula on a plate and arrange the roasted peppers and sliced grilled chicken on top.

  • 7

    Finish the dish by drizzling the balsamic glaze over the chicken and peppers before serving.

Grilled Chicken Breast with Roasted Bell Peppers and Balsamic Glaze

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

Grilled Chicken Breast with Roasted Bell Peppers and Balsamic Glaze

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Bell Peppers and Balsamic Glaze

Tender chicken breast grilled with Italian herbs and served over fire-roasted bell peppers, finished with a drizzle of tangy, velvety balsamic glaze.

NUTRITION

297kcal
Protein
30.5g
Fat
12.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup Red Bell Pepper strips

1/2 cup Yellow Bell Pepper strips

2 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Glaze

1 cup Fresh Arugula

PREPARATION

  • 1

    Preheat a grill pan or outdoor grill to medium-high heat.

  • 2

    Slice the red and yellow bell peppers into wide strips and toss them with one teaspoon of olive oil, salt, and pepper.

  • 3

    Season the chicken breast with dried oregano, salt, pepper, and the remaining teaspoon of olive oil.

  • 4

    Place the peppers on the grill and cook for 4-5 minutes per side until they are tender and show charred grill marks.

  • 5

    Add the chicken to the grill and cook for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Place a bed of fresh arugula on a plate and arrange the roasted peppers and sliced grilled chicken on top.

  • 7

    Finish the dish by drizzling the balsamic glaze over the chicken and peppers before serving.