Grilled Chicken Breast with Roasted Veggies and Feta

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

Grilled Chicken Breast with Roasted Veggies and Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Feta

Tender grilled chicken breast served alongside a medley of oven-roasted zucchini and peppers, finished with a sprinkle of tangy crumbled feta.

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NUTRITION

412kcal
Protein
39.8g
Fat
22.9g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.25 cups chopped Zucchini

1 cup chopped Red Bell Pepper

1.06 ounces Feta Cheese

0.85 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini and red bell peppers with half of the olive oil and a pinch of dried oregano and sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly browned.

  • 4

    While veggies roast, brush the chicken breast with the remaining olive oil and season with salt and pepper.

  • 5

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Plate the chicken alongside the roasted vegetables and top with the crumbled feta cheese.

Grilled Chicken Breast with Roasted Veggies and Feta

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

Grilled Chicken Breast with Roasted Veggies and Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Feta

Tender grilled chicken breast served alongside a medley of oven-roasted zucchini and peppers, finished with a sprinkle of tangy crumbled feta.

NUTRITION

412kcal
Protein
39.8g
Fat
22.9g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.25 cups chopped Zucchini

1 cup chopped Red Bell Pepper

1.06 ounces Feta Cheese

0.85 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini and red bell peppers with half of the olive oil and a pinch of dried oregano and sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly browned.

  • 4

    While veggies roast, brush the chicken breast with the remaining olive oil and season with salt and pepper.

  • 5

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Plate the chicken alongside the roasted vegetables and top with the crumbled feta cheese.