Name: Grilled Chicken Breast with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken Breast with Roasted Vegetables and Quinoa

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 Quinoa

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a medley of oven-roasted zucchini and peppers for a smoky finish.

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NUTRITION

Protein

38.8g

Fat

15g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat oven to 400°F and a grill or grill pan to medium-high heat.
2
Toss the chopped zucchini and bell peppers with half of the olive oil and dried oregano on a baking sheet.
3
Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.
4
Brush the chicken breast with the remaining olive oil and season with salt and pepper.
5
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
6
Fluff the cooked quinoa with a fork and stir in the lemon juice.
7
Slice the grilled chicken and serve it alongside the roasted vegetables over the bed of quinoa.