Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant power bowl featuring succulent grilled chicken breast paired with fluffy quinoa and a medley of roasted red bell peppers and zucchini. This bowl is elevated with a light drizzle of olive oil, making it a perfect high-protein, high-carb option that is as visually appealing as it is delicious.

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NUTRITION

383kcal
Protein
41g
Fat
10.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1 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 your choice of dried herbs.

  • 3

    Grill the chicken for about 5-7 minutes per side, or until fully cooked and juices run clear. Once cooked, set aside to rest, then slice into strips.

  • 4

    Preheat the oven to 400°F. Toss the red bell pepper slices and zucchini in a small amount of olive oil, salt, and pepper, and spread them on a baking tray. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    In a bowl, combine the cooked quinoa with the roasted vegetables. Top with sliced grilled chicken and drizzle the remaining olive oil over the bowl for extra flavor if desired.

  • 7

    Mix gently and serve warm for a nutritious, balanced lunch.

Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant power bowl featuring succulent grilled chicken breast paired with fluffy quinoa and a medley of roasted red bell peppers and zucchini. This bowl is elevated with a light drizzle of olive oil, making it a perfect high-protein, high-carb option that is as visually appealing as it is delicious.

NUTRITION

383kcal
Protein
41g
Fat
10.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1 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 your choice of dried herbs.

  • 3

    Grill the chicken for about 5-7 minutes per side, or until fully cooked and juices run clear. Once cooked, set aside to rest, then slice into strips.

  • 4

    Preheat the oven to 400°F. Toss the red bell pepper slices and zucchini in a small amount of olive oil, salt, and pepper, and spread them on a baking tray. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    In a bowl, combine the cooked quinoa with the roasted vegetables. Top with sliced grilled chicken and drizzle the remaining olive oil over the bowl for extra flavor if desired.

  • 7

    Mix gently and serve warm for a nutritious, balanced lunch.