Grilled Lemon Chicken and Quinoa Bowl with Chickpeas and Arugula

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

Grilled Lemon Chicken and Quinoa Bowl with Chickpeas and Arugula

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken and Quinoa Bowl with Chickpeas and Arugula

Enjoy a vibrant Mediterranean-inspired lunch bowl featuring juicy grilled lemon chicken, fluffy quinoa, protein-packed chickpeas, fresh peppery arugula, and crumbled feta for a hormone-balancing boost. This colorful bowl is dressed with a zesty lemon-olive oil dressing that ties all the flavors together perfectly.

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NUTRITION

545kcal
Protein
59.1g
Fat
15.8g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cooked Chickpeas

1 cup Arugula

0.5 oz Feta Cheese

1 tsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together lemon juice, olive oil, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast with the marinade, ensuring it's evenly covered. Let it sit for 10 minutes to absorb the flavors.

  • 4

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, slice it into strips.

  • 5

    In a serving bowl, lay down a bed of arugula and add the cooked quinoa and chickpeas.

  • 6

    Place the grilled chicken slices on top of the salad base and sprinkle crumbled feta cheese evenly over the bowl.

  • 7

    Drizzle any remaining dressing over the top and serve immediately.

Grilled Lemon Chicken and Quinoa Bowl with Chickpeas and Arugula

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

Grilled Lemon Chicken and Quinoa Bowl with Chickpeas and Arugula

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken and Quinoa Bowl with Chickpeas and Arugula

Enjoy a vibrant Mediterranean-inspired lunch bowl featuring juicy grilled lemon chicken, fluffy quinoa, protein-packed chickpeas, fresh peppery arugula, and crumbled feta for a hormone-balancing boost. This colorful bowl is dressed with a zesty lemon-olive oil dressing that ties all the flavors together perfectly.

NUTRITION

545kcal
Protein
59.1g
Fat
15.8g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cooked Chickpeas

1 cup Arugula

0.5 oz Feta Cheese

1 tsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together lemon juice, olive oil, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast with the marinade, ensuring it's evenly covered. Let it sit for 10 minutes to absorb the flavors.

  • 4

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, slice it into strips.

  • 5

    In a serving bowl, lay down a bed of arugula and add the cooked quinoa and chickpeas.

  • 6

    Place the grilled chicken slices on top of the salad base and sprinkle crumbled feta cheese evenly over the bowl.

  • 7

    Drizzle any remaining dressing over the top and serve immediately.