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

Savor a vibrant bowl featuring tender grilled chicken, nutty quinoa, and a colorful medley of roasted vegetables, all elevated with a touch of creamy avocado and fragrant olive oil drizzle. This wholesome, balanced meal is a perfect harmony of textures and flavors that delights the palate while fueling your day.

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NUTRITION

556kcal
Protein
31.7g
Fat
30.2g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (70g)

3/4 cup Cooked Quinoa (120g)

1/2 cup Roasted Broccoli (78g)

1/2 cup Roasted Zucchini (90g)

1/2 cup Roasted Red Bell Pepper (75g)

1 tbsp Olive Oil (14g)

1/2 medium Avocado (68g)

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PREPARATION

  • 1

    Preheat your grill and oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken until fully cooked, approximately 5-6 minutes per side, then slice into strips.

  • 3

    Rinse the quinoa under cold water. Cook quinoa according to package instructions until fluffy.

  • 4

    Chop broccoli, zucchini, and red bell pepper into uniform pieces. Toss with olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    Slice half an avocado just before serving.

  • 6

    In a bowl, layer the cooked quinoa, arranged grilled chicken, and roasted vegetables. Top with sliced avocado.

  • 7

    Drizzle with a little extra olive oil or a squeeze of lemon if desired 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

Savor a vibrant bowl featuring tender grilled chicken, nutty quinoa, and a colorful medley of roasted vegetables, all elevated with a touch of creamy avocado and fragrant olive oil drizzle. This wholesome, balanced meal is a perfect harmony of textures and flavors that delights the palate while fueling your day.

NUTRITION

556kcal
Protein
31.7g
Fat
30.2g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (70g)

3/4 cup Cooked Quinoa (120g)

1/2 cup Roasted Broccoli (78g)

1/2 cup Roasted Zucchini (90g)

1/2 cup Roasted Red Bell Pepper (75g)

1 tbsp Olive Oil (14g)

1/2 medium Avocado (68g)

PREPARATION

  • 1

    Preheat your grill and oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken until fully cooked, approximately 5-6 minutes per side, then slice into strips.

  • 3

    Rinse the quinoa under cold water. Cook quinoa according to package instructions until fluffy.

  • 4

    Chop broccoli, zucchini, and red bell pepper into uniform pieces. Toss with olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    Slice half an avocado just before serving.

  • 6

    In a bowl, layer the cooked quinoa, arranged grilled chicken, and roasted vegetables. Top with sliced avocado.

  • 7

    Drizzle with a little extra olive oil or a squeeze of lemon if desired and serve warm.