Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato and Kale

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 Sweet Potato and Kale

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato and Kale

Savor a vibrant bowl combining juicy grilled chicken with fluffy quinoa, complemented by the natural sweetness of roasted sweet potato and the fresh, earthy crunch of kale. This meal strikes the perfect balance between protein and fiber, delivering a lively, healthful, and satisfying lunch experience.

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NUTRITION

432kcal
Protein
36.6g
Fat
6.5g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz grilled chicken breast

1/2 cup cooked quinoa

0.75 medium roasted sweet potato

1 cup raw kale

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 400°F for roasting the sweet potato.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken for about 6-7 minutes on each side until fully cooked and achieving a nice char.

  • 3

    While the chicken is grilling, wash the sweet potato and cut it into 1/2-inch thick rounds or cubes. Toss with a small amount of olive oil, salt, and pepper.

  • 4

    Spread the sweet potato pieces on a baking tray and roast in the preheated oven for 20-25 minutes or until tender and lightly browned.

  • 5

    Prepare the quinoa according to package instructions if not already done. Fluff with a fork once cooked.

  • 6

    Rinse the kale and, if desired, massage with a tiny drizzle of olive oil and a pinch of salt to soften the leaves.

  • 7

    Assemble your bowl by placing the cooked quinoa as the base, then top with sliced grilled chicken, roasted sweet potato pieces, and fresh kale.

  • 8

    Finish with an extra sprinkle of salt and pepper or a squeeze of lemon if desired. Enjoy your balanced, protein-packed lunch!

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato and Kale

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 Sweet Potato and Kale

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato and Kale

Savor a vibrant bowl combining juicy grilled chicken with fluffy quinoa, complemented by the natural sweetness of roasted sweet potato and the fresh, earthy crunch of kale. This meal strikes the perfect balance between protein and fiber, delivering a lively, healthful, and satisfying lunch experience.

NUTRITION

432kcal
Protein
36.6g
Fat
6.5g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz grilled chicken breast

1/2 cup cooked quinoa

0.75 medium roasted sweet potato

1 cup raw kale

PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 400°F for roasting the sweet potato.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken for about 6-7 minutes on each side until fully cooked and achieving a nice char.

  • 3

    While the chicken is grilling, wash the sweet potato and cut it into 1/2-inch thick rounds or cubes. Toss with a small amount of olive oil, salt, and pepper.

  • 4

    Spread the sweet potato pieces on a baking tray and roast in the preheated oven for 20-25 minutes or until tender and lightly browned.

  • 5

    Prepare the quinoa according to package instructions if not already done. Fluff with a fork once cooked.

  • 6

    Rinse the kale and, if desired, massage with a tiny drizzle of olive oil and a pinch of salt to soften the leaves.

  • 7

    Assemble your bowl by placing the cooked quinoa as the base, then top with sliced grilled chicken, roasted sweet potato pieces, and fresh kale.

  • 8

    Finish with an extra sprinkle of salt and pepper or a squeeze of lemon if desired. Enjoy your balanced, protein-packed lunch!