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.

Grilled Chicken Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables and Quinoa

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and a medley of oven-roasted zucchini and bell peppers with a hint of smoky charred edges.

Try 7 days free, then $12.99 / mo.

NUTRITION

363kcal
Protein
32.5g
Fat
12.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup sliced Zucchini

3/4 cup diced Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the sliced zucchini and diced red bell peppers with one teaspoon of olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 18-20 minutes until they are tender and show slight charring on the edges.

  • 4

    While vegetables roast, whisk together the remaining teaspoon of olive oil, lemon juice, and a pinch of dried oregano or herbs of choice.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa if necessary and place it in a bowl.

  • 7

    Slice the grilled chicken and serve it over the bed of quinoa alongside the roasted vegetables.

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.

Grilled Chicken Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables and Quinoa

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and a medley of oven-roasted zucchini and bell peppers with a hint of smoky charred edges.

NUTRITION

363kcal
Protein
32.5g
Fat
12.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup sliced Zucchini

3/4 cup diced Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the sliced zucchini and diced red bell peppers with one teaspoon of olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 18-20 minutes until they are tender and show slight charring on the edges.

  • 4

    While vegetables roast, whisk together the remaining teaspoon of olive oil, lemon juice, and a pinch of dried oregano or herbs of choice.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa if necessary and place it in a bowl.

  • 7

    Slice the grilled chicken and serve it over the bed of quinoa alongside the roasted vegetables.