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

A balanced and delicious bowl featuring tender grilled chicken breast paired with fluffy quinoa and a medley of roasted vegetables lightly drizzled with olive oil. This vibrant dish offers a wholesome mix of lean protein, whole grains, and nutrient-packed veggies for a fulfilling lunch.

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NUTRITION

368kcal
Protein
40g
Fat
10.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Mixed Roasted Vegetables

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill (or grill pan) to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes on each side until it reaches an internal temperature of 165°F, then allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, preheat the oven to 425°F and toss the mixed vegetables with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Heat the pre-cooked quinoa if needed, or serve it at room temperature.

  • 7

    Assemble the bowl by layering the quinoa, topping with sliced grilled chicken, and adding the roasted vegetables.

  • 8

    Drizzle any remaining olive oil 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

A balanced and delicious bowl featuring tender grilled chicken breast paired with fluffy quinoa and a medley of roasted vegetables lightly drizzled with olive oil. This vibrant dish offers a wholesome mix of lean protein, whole grains, and nutrient-packed veggies for a fulfilling lunch.

NUTRITION

368kcal
Protein
40g
Fat
10.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Mixed Roasted Vegetables

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill (or grill pan) to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes on each side until it reaches an internal temperature of 165°F, then allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, preheat the oven to 425°F and toss the mixed vegetables with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Heat the pre-cooked quinoa if needed, or serve it at room temperature.

  • 7

    Assemble the bowl by layering the quinoa, topping with sliced grilled chicken, and adding the roasted vegetables.

  • 8

    Drizzle any remaining olive oil if desired and serve warm.