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

A vibrant power bowl featuring perfectly grilled chicken nestled atop a bed of fluffy quinoa, complemented by a medley of roasted vegetables and finished with a drizzle of rich olive oil and creamy avocado. Enjoy each bite as a balance of tangy, savory, and fresh flavors that satisfy both hunger and the senses.

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NUTRITION

561kcal
Protein
15.7g
Fat
38.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast (grilled)

1/2 cup cooked Quinoa

1.5 cups Mixed Roasted Vegetables

1/4 medium Avocado

2 tablespoons Olive Oil

Salt and Pepper to taste

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss your chopped vegetables (such as bell peppers, zucchini, and red onion) with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice. Grill the chicken over medium heat for about 4-5 minutes per side until fully cooked. Once done, let it rest and then slice it thinly.

  • 4

    Prepare 1/2 cup of cooked quinoa if not already done. Lightly fluff it with a fork.

  • 5

    Assemble your power bowl by layering the quinoa at the base, then adding the roasted vegetables, followed by the grilled chicken slices.

  • 6

    Top the bowl with quartered avocado pieces, drizzle with the remaining olive oil, and finish with an extra squeeze of lemon juice for brightness.

  • 7

    Season with additional salt and pepper if desired, serve warm, and enjoy.

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

A vibrant power bowl featuring perfectly grilled chicken nestled atop a bed of fluffy quinoa, complemented by a medley of roasted vegetables and finished with a drizzle of rich olive oil and creamy avocado. Enjoy each bite as a balance of tangy, savory, and fresh flavors that satisfy both hunger and the senses.

NUTRITION

561kcal
Protein
15.7g
Fat
38.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast (grilled)

1/2 cup cooked Quinoa

1.5 cups Mixed Roasted Vegetables

1/4 medium Avocado

2 tablespoons Olive Oil

Salt and Pepper to taste

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss your chopped vegetables (such as bell peppers, zucchini, and red onion) with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice. Grill the chicken over medium heat for about 4-5 minutes per side until fully cooked. Once done, let it rest and then slice it thinly.

  • 4

    Prepare 1/2 cup of cooked quinoa if not already done. Lightly fluff it with a fork.

  • 5

    Assemble your power bowl by layering the quinoa at the base, then adding the roasted vegetables, followed by the grilled chicken slices.

  • 6

    Top the bowl with quartered avocado pieces, drizzle with the remaining olive oil, and finish with an extra squeeze of lemon juice for brightness.

  • 7

    Season with additional salt and pepper if desired, serve warm, and enjoy.