Name: Grilled Chicken Breast with Roasted Vegetable Medley and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 ounces Chicken Breast; 1 cup cooked Quinoa; 1 cup cubed Sweet Potato; 1 cup fresh Green Beans; 1.5 tablespoons Avocado Oil; 1 tablespoon Lemon Juice; Garlic powder, salt, and pepper to taste

Grilled Chicken Breast with Roasted Vegetable Medley 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 Vegetable Medley and Quinoa

Grilled chicken breast served over fluffy quinoa and roasted sweet potatoes with green beans, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

70.9g

Fat

31.4g

Carbs

77.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Chicken Breast

1 cup cooked Quinoa

1 cup cubed Sweet Potato

1 cup fresh Green Beans

1.5 tablespoons Avocado Oil

1 tablespoon Lemon Juice

Garlic powder, salt, and pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes and trimmed green beans with 1 tablespoon of avocado oil, garlic powder, salt, and pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the sweet potatoes are tender.
4
While the vegetables roast, season the chicken breast with salt, pepper, and garlic powder.
5
Heat the remaining 0.5 tablespoon of avocado oil in a grill pan or outdoor grill over medium-high heat.
6
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
7
Let the chicken rest for 5 minutes before slicing it into strips.
8
Place the cooked quinoa in a bowl and top with the roasted vegetable medley and sliced grilled chicken.
9
Drizzle the entire dish with fresh lemon juice before serving.