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: 6 ounces Grilled Chicken Breast; 1/4 cup Cooked Quinoa; 1 slice Cooked Beef Bacon, crumbled; 1/2 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, chopped; 1/2 teaspoon Olive Oil

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 grilled chicken breast served over fluffy quinoa and oven-roasted zucchini and peppers, topped with a crumble of salty, smoky beef bacon.

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NUTRITION

Protein

60.2g

Fat

13g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 slice Cooked Beef Bacon, crumbled

1/2 cup Zucchini, sliced

1/2 cup Red Bell Pepper, chopped

1/2 teaspoon 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 red bell peppers with olive oil, salt, and pepper, then roast for 15-20 minutes until tender.
3
While vegetables roast, season the chicken breast with your favorite dry herbs and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
4
Cook the beef bacon in a small skillet until crispy, then drain on a paper towel and crumble into small bits.
5
Warm the pre-cooked quinoa in a small bowl.
6
Slice the grilled chicken into strips.
7
Assemble the bowl by placing the quinoa at the base, topping with the roasted vegetables and sliced chicken.
8
Garnish with the smoky beef bacon crumbles before serving.