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: 5.5 oz Chicken Breast; 0.75 cup cooked Quinoa; 1 cup sliced Zucchini; 0.75 cup chopped Red Bell Pepper; 0.75 cup Broccoli florets; 1.5 tsp Extra Virgin Olive Oil; 2 tbsp non-fat Greek Yogurt; Lemon juice, garlic powder, and dried oregano to taste

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

Lemon-herb grilled chicken served over fluffy quinoa and a medley of oven-roasted vegetables, finished with a dollop of creamy Greek yogurt sauce.

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NUTRITION

Protein

49.3g

Fat

13.9g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.75 cup cooked Quinoa

1 cup sliced Zucchini

0.75 cup chopped Red Bell Pepper

0.75 cup Broccoli florets

1.5 tsp Extra Virgin Olive Oil

2 tbsp non-fat Greek Yogurt

Lemon juice, garlic powder, and dried oregano to taste

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PREPARATION

1
Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.
2
Toss the zucchini, red bell pepper, and broccoli with 1 teaspoon of olive oil, salt, and pepper on a baking sheet.
3
Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.
4
Season the chicken breast with the remaining 0.5 teaspoon of olive oil, lemon juice, garlic powder, and oregano.
5
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
6
While the chicken and vegetables cook, warm the pre-cooked quinoa in a small pan or microwave.
7
In a small bowl, mix the Greek yogurt with a squeeze of lemon and a pinch of oregano to create a sauce.
8
Slice the grilled chicken and serve it over the quinoa and roasted vegetables, topped with the creamy yogurt sauce.