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: 5.3 oz Chicken Breast; 0.2 cup Quinoa; 1 Large Egg; 2 tsp Olive Oil; 0.5 cup Zucchini; 0.5 cup Red Bell Pepper; 1 tbsp Feta Cheese

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

Grilled chicken breast and roasted vegetables served over fluffy quinoa with a jammy soft-boiled egg and a sprinkle of tangy feta cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

60.7g

Fat

24.2g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.2 cup Quinoa

1 Large Egg

2 tsp Olive Oil

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1 tbsp Feta Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped zucchini and red bell pepper with one teaspoon of olive oil and a pinch of salt.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly charred.
4
While vegetables roast, bring water to a boil in a small pot and cook the quinoa according to package directions.
5
Season the chicken breast with salt and pepper, then grill in a pan with the remaining olive oil over medium-high heat until cooked through.
6
Bring a small pot of water to a boil, carefully lower the egg in, and cook for exactly six and a half minutes for a jammy yolk.
7
Transfer the egg to an ice bath, peel, and slice in half.
8
Assemble the bowl by layering the quinoa, roasted vegetables, and sliced chicken, then top with the egg and crumbled feta cheese.