Grilled Chicken and Quinoa Bowl with Roasted Vegetables

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

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

A vibrant and wholesome bowl featuring tender grilled chicken paired with fluffy quinoa and a medley of roasted vegetables. This balanced dish is dressed lightly with olive oil, creating a comforting yet energizing meal perfect for a midday boost.

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NUTRITION

316kcal
Protein
29.4g
Fat
9.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and any herbs of choice.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and lightly charred. Once done, let it rest and then slice into strips.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Preheat the oven to 425°F. Toss the mixed vegetables with extra virgin olive oil, salt, and pepper. Spread them on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 7

    To assemble your bowl, place the cooked quinoa as the base, add the roasted vegetables, and top with sliced grilled chicken.

  • 8

    Serve warm and enjoy your nutritious lunch bowl.

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

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

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

A vibrant and wholesome bowl featuring tender grilled chicken paired with fluffy quinoa and a medley of roasted vegetables. This balanced dish is dressed lightly with olive oil, creating a comforting yet energizing meal perfect for a midday boost.

NUTRITION

316kcal
Protein
29.4g
Fat
9.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and any herbs of choice.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and lightly charred. Once done, let it rest and then slice into strips.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Preheat the oven to 425°F. Toss the mixed vegetables with extra virgin olive oil, salt, and pepper. Spread them on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 7

    To assemble your bowl, place the cooked quinoa as the base, add the roasted vegetables, and top with sliced grilled chicken.

  • 8

    Serve warm and enjoy your nutritious lunch bowl.