Grilled Chicken Quinoa Bowl with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring tender grilled chicken breast paired with nutty quinoa and a medley of crisp, fresh vegetables. A light lemon-olive oil dressing ties the flavors together for a satisfying, protein-packed lunch that is both bright and nourishing.

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NUTRITION

521kcal
Protein
43g
Fat
21.1g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Salt and Pepper to taste

1 tablespoon Fresh Parsley (optional)

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing.

  • 3

    In a bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, and diced red bell pepper.

  • 4

    Drizzle the olive oil and fresh lemon juice over the vegetables and quinoa; season with salt and pepper to taste. Toss gently to combine.

  • 5

    Slice the grilled chicken into strips and layer on top of the quinoa vegetable mixture.

  • 6

    Garnish with fresh parsley if desired, and serve the bowl immediately for a refreshing and protein-packed lunch.

Grilled Chicken Quinoa Bowl with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring tender grilled chicken breast paired with nutty quinoa and a medley of crisp, fresh vegetables. A light lemon-olive oil dressing ties the flavors together for a satisfying, protein-packed lunch that is both bright and nourishing.

NUTRITION

521kcal
Protein
43g
Fat
21.1g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Salt and Pepper to taste

1 tablespoon Fresh Parsley (optional)

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing.

  • 3

    In a bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, and diced red bell pepper.

  • 4

    Drizzle the olive oil and fresh lemon juice over the vegetables and quinoa; season with salt and pepper to taste. Toss gently to combine.

  • 5

    Slice the grilled chicken into strips and layer on top of the quinoa vegetable mixture.

  • 6

    Garnish with fresh parsley if desired, and serve the bowl immediately for a refreshing and protein-packed lunch.