Name: Grilled Chicken Breast with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.9 oz Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup diced Zucchini; 1/2 cup diced Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Greek Yogurt; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken Breast with Roasted Vegetables 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 Vegetables and Quinoa

Tender grilled chicken breast served over fluffy quinoa and herb-roasted zucchini and peppers, finished with a dollop of zesty lemon-yogurt sauce.

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NUTRITION

Protein

34.1g

Fat

9.6g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.
2
Toss the diced zucchini and bell peppers with half of the olive oil, a pinch of oregano, salt, and pepper.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
Season the chicken breast with salt and pepper, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.
5
While the chicken and vegetables cook, ensure your quinoa is prepared according to package instructions.
6
In a small bowl, whisk together the Greek yogurt, lemon juice, and the remaining oregano to create a light, zesty sauce.
7
Slice the grilled chicken and serve it over a bed of fluffy quinoa and roasted vegetables, finishing with a dollop of the yogurt sauce.