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 Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 1.5 tablespoons Nonfat Greek Yogurt; 1.5 teaspoons 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

Lemon-herb chicken breast grilled to perfection, served over fluffy quinoa and roasted vegetables with a dollop of zesty, cooling Greek yogurt sauce.

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NUTRITION

Protein

46.9g

Fat

10.8g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1.5 tablespoons Nonfat Greek Yogurt

1.5 teaspoons Olive Oil

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PREPARATION

1
Preheat oven to 400°F and heat a grill or grill pan over medium-high heat.
2
Toss the chopped zucchini and red bell peppers with half of the olive oil, salt, and pepper, then roast on a sheet pan for 15-20 minutes until tender.
3
Season the chicken breast with lemon juice, dried oregano, and the remaining olive oil.
4
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
5
In a small bowl, whisk the nonfat Greek yogurt with a pinch of garlic powder and lemon zest to create the sauce.
6
Place the cooked quinoa in a bowl, top with the roasted vegetables and sliced grilled chicken, and finish with a dollop of the yogurt sauce.