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

Enjoy a vibrant bowl featuring tender, lightly grilled chicken paired with fluffy quinoa and a colorful medley of roasted vegetables. Finished with a zesty extra olive oil dressing and a creamy touch of avocado, this bowl brings together savory and fresh flavors for a satisfying lunch.

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NUTRITION

572kcal
Protein
14.3g
Fat
40.5g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

0.75 oz Grilled Chicken Breast

2/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil (for roasting)

2 tbsp Extra Virgin Olive Oil (dressing)

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the mixed vegetables (such as bell peppers, zucchini, and broccoli) with 1 teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the vegetables for about 20 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, lightly season the chicken breast and grill it until just cooked through, then slice into bite-sized pieces. Use about 0.75 ounce portion for the bowl.

  • 5

    Prepare the quinoa according to package instructions and measure out approximately 2/3 cup cooked quinoa.

  • 6

    In a bowl, layer the quinoa, roasted vegetables, and grilled chicken.

  • 7

    Drizzle 2 tablespoons of extra virgin olive oil over the bowl as a dressing and top with 1/4 of a sliced avocado.

  • 8

    Gently toss the bowl to combine all flavors and serve warm.

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

Enjoy a vibrant bowl featuring tender, lightly grilled chicken paired with fluffy quinoa and a colorful medley of roasted vegetables. Finished with a zesty extra olive oil dressing and a creamy touch of avocado, this bowl brings together savory and fresh flavors for a satisfying lunch.

NUTRITION

572kcal
Protein
14.3g
Fat
40.5g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

0.75 oz Grilled Chicken Breast

2/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil (for roasting)

2 tbsp Extra Virgin Olive Oil (dressing)

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the mixed vegetables (such as bell peppers, zucchini, and broccoli) with 1 teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the vegetables for about 20 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, lightly season the chicken breast and grill it until just cooked through, then slice into bite-sized pieces. Use about 0.75 ounce portion for the bowl.

  • 5

    Prepare the quinoa according to package instructions and measure out approximately 2/3 cup cooked quinoa.

  • 6

    In a bowl, layer the quinoa, roasted vegetables, and grilled chicken.

  • 7

    Drizzle 2 tablespoons of extra virgin olive oil over the bowl as a dressing and top with 1/4 of a sliced avocado.

  • 8

    Gently toss the bowl to combine all flavors and serve warm.