Grilled Chicken Breast with Roasted Vegetables

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

Grilled Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables

Enjoy a light yet satisfying lunch featuring tender grilled chicken breast paired with a colorful medley of roasted vegetables. The lean chicken is perfectly seasoned and grilled, while the vegetables are brought to life with a drizzle of olive oil and a sprinkle of salt and pepper, creating a well-balanced dish that hits the target macros and calories.

Try 7 days free, then $12.99 / mo.

NUTRITION

259kcal
Protein
19.2g
Fat
16.5g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast (56.7g)

1/3 cup chopped Red Bell Pepper (~50g)

1/3 cup chopped Zucchini (~40g)

1/3 cup chopped Red Onion (~40g)

1 tbsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill it for about 4-5 minutes per side or until cooked through.

  • 3

    While the chicken is grilling, combine the chopped red bell pepper, zucchini, and red onion in a bowl.

  • 4

    Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 6

    Plate the grilled chicken breast alongside the roasted vegetables and serve warm.

Grilled Chicken Breast with Roasted Vegetables

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

Grilled Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables

Enjoy a light yet satisfying lunch featuring tender grilled chicken breast paired with a colorful medley of roasted vegetables. The lean chicken is perfectly seasoned and grilled, while the vegetables are brought to life with a drizzle of olive oil and a sprinkle of salt and pepper, creating a well-balanced dish that hits the target macros and calories.

NUTRITION

259kcal
Protein
19.2g
Fat
16.5g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast (56.7g)

1/3 cup chopped Red Bell Pepper (~50g)

1/3 cup chopped Zucchini (~40g)

1/3 cup chopped Red Onion (~40g)

1 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill it for about 4-5 minutes per side or until cooked through.

  • 3

    While the chicken is grilling, combine the chopped red bell pepper, zucchini, and red onion in a bowl.

  • 4

    Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 6

    Plate the grilled chicken breast alongside the roasted vegetables and serve warm.