Grilled Chicken Breast with Roasted Broccoli and Red Peppers

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

Grilled Chicken Breast with Roasted Broccoli and Red Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Red Peppers

Tender chicken breast grilled with garlic and herbs, served alongside oven-roasted broccoli and sweet red peppers with a light char.

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NUTRITION

368kcal
Protein
46g
Fat
12.3g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Chicken Breast

1.5 cups Broccoli Florets

0.5 medium Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the broccoli into bite-sized florets and slice the red bell pepper into thin strips.

  • 3

    Toss the broccoli and peppers on the baking sheet with one teaspoon of olive oil, salt, and pepper.

  • 4

    Roast the vegetables for 15 to 20 minutes until they are tender and show a slight char on the edges.

  • 5

    While the veggies roast, season the chicken breast with garlic powder, salt, and pepper on both sides.

  • 6

    Heat the remaining teaspoon of olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 7

    Place the chicken in the pan and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.

Grilled Chicken Breast with Roasted Broccoli and Red Peppers

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

Grilled Chicken Breast with Roasted Broccoli and Red Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Red Peppers

Tender chicken breast grilled with garlic and herbs, served alongside oven-roasted broccoli and sweet red peppers with a light char.

NUTRITION

368kcal
Protein
46g
Fat
12.3g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Chicken Breast

1.5 cups Broccoli Florets

0.5 medium Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the broccoli into bite-sized florets and slice the red bell pepper into thin strips.

  • 3

    Toss the broccoli and peppers on the baking sheet with one teaspoon of olive oil, salt, and pepper.

  • 4

    Roast the vegetables for 15 to 20 minutes until they are tender and show a slight char on the edges.

  • 5

    While the veggies roast, season the chicken breast with garlic powder, salt, and pepper on both sides.

  • 6

    Heat the remaining teaspoon of olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 7

    Place the chicken in the pan and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.