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: 150g Chicken Breast; 1/2 cup cooked Quinoa; 75g Zucchini, chopped; 75g Red Bell Pepper, chopped; 2 teaspoons Extra Virgin Olive Oil

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 marinated chicken breast grilled to perfection, served over fluffy quinoa with a side of tender roasted zucchini and peppers, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.2g

Fat

15.2g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1/2 cup cooked Quinoa

75g Zucchini, chopped

75g Red Bell Pepper, chopped

2 teaspoons Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and heat a grill pan over medium-high heat.
2
Toss the chopped zucchini and red bell peppers with 1 teaspoon of olive oil and a pinch of salt and pepper.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
Season the chicken breast with garlic powder, dried oregano, and sea salt.
5
Place the chicken on the hot grill pan and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
6
While the chicken rests, fluff the pre-cooked quinoa and toss it with the remaining teaspoon of olive oil and a squeeze of fresh lemon juice.
7
Slice the chicken and serve it alongside the roasted vegetables over the bed of quinoa.