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: 5.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1 medium Zucchini; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Lemon Juice

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-garlic chicken breast grilled to perfection and served with fluffy quinoa and zucchini roasted until tender and lightly caramelized.

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NUTRITION

Protein

42.6g

Fat

9.2g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 medium Zucchini

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
2
Slice the zucchini into half-moons and toss with half of the olive oil and a pinch of salt.
3
Spread the zucchini on the baking sheet and roast for 15-18 minutes until tender and slightly browned.
4
While the zucchini roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.
5
Brush the chicken breast with the lemon-garlic mixture and season with black pepper.
6
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
7
Let the chicken rest for 3 minutes before slicing.
8
Warm the pre-cooked quinoa if desired and serve alongside the grilled chicken and roasted zucchini.