Name: Grilled Chili Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz chicken breast; 1 tbsp olive oil; 1 cup bell peppers; 1 cup zucchini; 0.5 cup red onion; 1 tsp chili powder; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Grilled Chili Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chili Chicken with Roasted Vegetables

Tender chicken breast grilled with a spicy chili rub, served alongside vibrant roasted bell peppers and zucchini for a smoky and satisfying finish.

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NUTRITION

Protein

50.8g

Fat

20.9g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

5.25 oz chicken breast

1 tbsp olive oil

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tsp chili powder

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and prepare a grill pan over medium-high heat.
2
Slice the bell peppers, zucchini, and red onion into uniform bite-sized pieces.
3
Toss the vegetables in a bowl with 0.5 tablespoons of olive oil and a pinch of sea salt.
4
Spread vegetables on a baking sheet and roast for 18 minutes until tender and caramelized.
5
Coat the chicken breast with the remaining olive oil, chili powder, garlic powder, smoked paprika, sea salt, and black pepper.
6
Place chicken on the hot grill pan and cook for 6 to 8 minutes per side until the internal temperature reaches 165°F.
7
Allow the chicken to rest for several minutes to lock in juices before serving with the roasted vegetables.