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

This vibrant bowl features tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables drizzled with olive oil for a tasteful finish. Perfectly balanced to hit a light protein target while keeping the calories in check, it's a delicious, nutrient-packed lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

274kcal
Protein
17.2g
Fat
16.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

1/4 cup cooked Quinoa

1/2 cup roasted Broccoli

1/2 cup roasted Bell Pepper

1 tablespoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Chop broccoli and bell pepper into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

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

  • 4

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper.

  • 5

    Grill the chicken over medium heat for about 4-6 minutes per side until it is cooked through. Once done, slice it into bite-sized strips.

  • 6

    In a bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken.

  • 7

    Drizzle with the remaining olive oil and toss gently to combine before serving.

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

This vibrant bowl features tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables drizzled with olive oil for a tasteful finish. Perfectly balanced to hit a light protein target while keeping the calories in check, it's a delicious, nutrient-packed lunch.

NUTRITION

274kcal
Protein
17.2g
Fat
16.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

1/4 cup cooked Quinoa

1/2 cup roasted Broccoli

1/2 cup roasted Bell Pepper

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Chop broccoli and bell pepper into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

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

  • 4

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper.

  • 5

    Grill the chicken over medium heat for about 4-6 minutes per side until it is cooked through. Once done, slice it into bite-sized strips.

  • 6

    In a bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken.

  • 7

    Drizzle with the remaining olive oil and toss gently to combine before serving.