Name: Grilled Chicken Breast with Roasted Mixed Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup Broccoli florets; 1/2 cup chopped Red Bell Pepper; 1/2 cup sliced Zucchini; 1.5 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder; 1/2 tsp Dried Oregano

Grilled Chicken Breast with Roasted Mixed 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 Mixed Vegetables and Quinoa

Tender chicken breast grilled with zesty lemon and herbs, served over fluffy quinoa and a medley of oven-roasted vegetables with a hint of smoky char.

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NUTRITION

Protein

55.9g

Fat

15.1g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets, bell pepper, and zucchini with one teaspoon of olive oil, salt, and pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and lightly charred.
4
While vegetables roast, whisk the remaining half teaspoon of olive oil with lemon juice, garlic powder, and oregano in a small bowl.
5
Brush the chicken breast with the lemon-herb mixture and season with a pinch of salt and pepper.
6
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
7
Allow the chicken to rest for 3 minutes before slicing.
8
Assemble the meal by placing the cooked quinoa in a bowl, topping it with the roasted vegetables and the sliced grilled chicken.