Name: Grilled Lemon-Garlic Chicken with Roasted Vegetable Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.8 oz Chicken Breast; 3/4 cup Cooked Quinoa; 1/2 cup Diced Zucchini; 1/2 cup Diced Red Bell Pepper; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic; 1/2 tsp Dried Oregano

Grilled Lemon-Garlic Chicken with Roasted Vegetable Quinoa

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken with Roasted Vegetable Quinoa

Grilled lemon-garlic chicken breast served over fluffy quinoa tossed with roasted zucchini and bell peppers, finished with a touch of smoky charred edges.

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NUTRITION

Protein

32.5g

Fat

19.2g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup Diced Zucchini

1/2 cup Diced Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the diced zucchini and red bell pepper with half of the olive oil and a pinch of salt and pepper on a baking sheet.
3
Roast the vegetables for 20 minutes until they are tender and slightly browned.
4
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano.
5
Place the chicken breast in a shallow dish and coat with half of the lemon-garlic mixture, letting it marinate for 10 minutes.
6
Grill the chicken over medium-high heat for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
7
While the chicken rests, fluff the cooked quinoa in a large bowl and stir in the roasted vegetables and the remaining lemon-garlic dressing.
8
Slice the chicken into strips and serve it over the warm vegetable quinoa mixture.