Name: Grilled Chicken Breast with Roasted Veggies and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1 medium Zucchini; 1 tsp Olive Oil; 2 tbsp Nonfat Greek Yogurt; 1 tsp Lemon Juice; 0.5 tsp Dried Oregano

Grilled Chicken Breast with Roasted Veggies 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 Veggies and Quinoa

Grilled chicken breast and roasted zucchini served over fluffy quinoa with a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

58.6g

Fat

12.7g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1 medium Zucchini

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tsp Lemon Juice

0.5 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the zucchini into half-moon shapes and toss them with olive oil and dried oregano.
3
Spread the zucchini on the baking sheet and roast for 15-20 minutes until tender and lightly browned.
4
Season the chicken breast with lemon juice and a pinch of salt, then grill over medium-high heat for 6-7 minutes per side.
5
Prepare the quinoa according to package instructions or warm up pre-cooked quinoa.
6
Slice the grilled chicken into strips and serve over a bed of quinoa and roasted zucchini.
7
Top the meal with a dollop of plain Greek yogurt for a creamy and refreshing finish.