Name: Grilled Chicken Breast with Roasted Zucchini and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Zucchini rounds; 1 large Egg; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dried Oregano

Grilled Chicken Breast with Roasted Zucchini 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 Zucchini and Quinoa

Lemon-herb grilled chicken served over fluffy quinoa and roasted zucchini with a jammy soft-boiled egg and a bright citrus finish.

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NUTRITION

Protein

46.2g

Fat

19.9g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Zucchini rounds

1 large Egg

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the sliced zucchini rounds with one teaspoon of olive oil and a pinch of sea salt.
3
Roast the zucchini for 15 minutes until tender and slightly golden.
4
Season the chicken breast with dried oregano, salt, pepper, and half of the lemon juice.
5
Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.
6
Prepare a soft-boiled egg by simmering in water for 6.5 minutes, then immediately cooling in an ice bath before peeling and halving.
7
Arrange the fluffy cooked quinoa in a bowl and top with the grilled chicken, roasted zucchini, and the jammy egg.
8
Drizzle the remaining olive oil and lemon juice over the bowl before serving for a fresh finish.