Grilled Lemon-Garlic Chicken Breast with Roasted Vegetable Quinoa

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

Grilled Lemon-Garlic Chicken Breast with Roasted Vegetable Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Roasted Vegetable Quinoa

Tender chicken breast marinated in lemon and garlic, grilled and served over a bed of quinoa tossed with oven-roasted zucchini and peppers for a smoky finish.

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NUTRITION

375kcal
Protein
32.3g
Fat
12.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1/2 cup Chopped Zucchini

1/4 cup Diced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Minced Garlic

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PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini and red bell pepper with half of the olive oil and a pinch of sea salt, then roast on a sheet pan for 15-20 minutes until tender.

  • 3

    Whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 4

    Brush the chicken breast with the lemon-garlic mixture and grill for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, fold the roasted vegetables into the warm cooked quinoa.

  • 6

    Slice the chicken into strips and serve over the vegetable quinoa mixture.

Grilled Lemon-Garlic Chicken Breast with Roasted Vegetable Quinoa

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

Grilled Lemon-Garlic Chicken Breast with Roasted Vegetable Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Roasted Vegetable Quinoa

Tender chicken breast marinated in lemon and garlic, grilled and served over a bed of quinoa tossed with oven-roasted zucchini and peppers for a smoky finish.

NUTRITION

375kcal
Protein
32.3g
Fat
12.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1/2 cup Chopped Zucchini

1/4 cup Diced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Minced Garlic

PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini and red bell pepper with half of the olive oil and a pinch of sea salt, then roast on a sheet pan for 15-20 minutes until tender.

  • 3

    Whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 4

    Brush the chicken breast with the lemon-garlic mixture and grill for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, fold the roasted vegetables into the warm cooked quinoa.

  • 6

    Slice the chicken into strips and serve over the vegetable quinoa mixture.