Grilled Chicken and Roasted Vegetable Bowl with Feta

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

Grilled Chicken and Roasted Vegetable Bowl with Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Feta

Enjoy a vibrant bowl featuring perfectly grilled chicken breast paired with an assortment of roasted vegetables and a sprinkle of tangy feta cheese. The hearty bowl is accented with a warm base of fluffy quinoa and fresh spinach, all brought together with a drizzle of olive oil for a delicious, satisfying meal ideal for a light yet nutrient-packed lunch.

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NUTRITION

422kcal
Protein
47.6g
Fat
18.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 oz Feta Cheese

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Mushrooms

1 cup Spinach

1.5 tsp 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 preferred herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear. Allow it to rest before slicing.

  • 4

    Preheat your oven to 425°F. On a baking sheet, toss red bell pepper, zucchini, and mushrooms with a light drizzle of olive oil, salt, and pepper.

  • 5

    Roast the vegetables in the oven for approximately 15 minutes, or until tender and lightly caramelized.

  • 6

    In a bowl, lay a bed of fresh spinach and mix in the cooked quinoa to provide a warm base.

  • 7

    Arrange the sliced grilled chicken on top, then add the roasted vegetables.

  • 8

    Sprinkle crumbled feta cheese over the bowl and drizzle with the remaining olive oil if desired.

  • 9

    Enjoy immediately while warm.

Grilled Chicken and Roasted Vegetable Bowl with Feta

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

Grilled Chicken and Roasted Vegetable Bowl with Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Feta

Enjoy a vibrant bowl featuring perfectly grilled chicken breast paired with an assortment of roasted vegetables and a sprinkle of tangy feta cheese. The hearty bowl is accented with a warm base of fluffy quinoa and fresh spinach, all brought together with a drizzle of olive oil for a delicious, satisfying meal ideal for a light yet nutrient-packed lunch.

NUTRITION

422kcal
Protein
47.6g
Fat
18.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 oz Feta Cheese

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Mushrooms

1 cup Spinach

1.5 tsp 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 preferred herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear. Allow it to rest before slicing.

  • 4

    Preheat your oven to 425°F. On a baking sheet, toss red bell pepper, zucchini, and mushrooms with a light drizzle of olive oil, salt, and pepper.

  • 5

    Roast the vegetables in the oven for approximately 15 minutes, or until tender and lightly caramelized.

  • 6

    In a bowl, lay a bed of fresh spinach and mix in the cooked quinoa to provide a warm base.

  • 7

    Arrange the sliced grilled chicken on top, then add the roasted vegetables.

  • 8

    Sprinkle crumbled feta cheese over the bowl and drizzle with the remaining olive oil if desired.

  • 9

    Enjoy immediately while warm.