Grilled Chicken Breast with Edamame and Roasted Veggies

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

Grilled Chicken Breast with Edamame and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Edamame and Roasted Veggies

Herb-marinated chicken breast grilled to perfection and served with roasted zucchini and bell peppers, finished with a handful of buttery edamame.

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NUTRITION

299kcal
Protein
35.0g
Fat
12.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Shelled Edamame

1 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

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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 sliced zucchini and red bell pepper with one teaspoon of olive oil, salt, and black pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly browned.

  • 4

    While the veggies roast, whisk together the remaining half teaspoon of olive oil, lemon juice, and garlic powder.

  • 5

    Coat the chicken breast in the lemon-garlic mixture and grill for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Steam the shelled edamame for 3 to 5 minutes until bright green and tender.

  • 7

    Slice the grilled chicken and serve it over the roasted vegetables and steamed edamame.

Grilled Chicken Breast with Edamame and Roasted Veggies

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

Grilled Chicken Breast with Edamame and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Edamame and Roasted Veggies

Herb-marinated chicken breast grilled to perfection and served with roasted zucchini and bell peppers, finished with a handful of buttery edamame.

NUTRITION

299kcal
Protein
35.0g
Fat
12.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Shelled Edamame

1 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.

  • 2

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

  • 3

    Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly browned.

  • 4

    While the veggies roast, whisk together the remaining half teaspoon of olive oil, lemon juice, and garlic powder.

  • 5

    Coat the chicken breast in the lemon-garlic mixture and grill for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Steam the shelled edamame for 3 to 5 minutes until bright green and tender.

  • 7

    Slice the grilled chicken and serve it over the roasted vegetables and steamed edamame.