Grilled Chicken Breast 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 Breast and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Quinoa Power Bowl with Roasted Vegetables

A vibrant, nourishing bowl featuring perfectly grilled chicken breast paired with fluffy quinoa and an array of roasted vegetables, finished with a creamy avocado accent. This power bowl delivers a hearty mix of lean protein, wholesome grains, and fresh vegetables, all enhanced by a drizzle of olive oil for a rich, satisfying flavor.

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NUTRITION

568kcal
Protein
39g
Fat
29g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tablespoon Olive Oil

1/2 medium Avocado

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the vegetables (such as bell peppers, zucchini, and red onion) into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, preheat a grill or grill pan over medium-high heat.

  • 5

    Season the chicken breast with your choice of herbs, salt, and pepper. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest briefly before slicing.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Assemble your bowl by placing the cooked quinoa as the base, then layering with sliced grilled chicken, roasted vegetables, and topping with sliced avocado.

  • 8

    Serve immediately and enjoy your power-packed, nutritious lunch bowl.

Grilled Chicken Breast 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 Breast and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Quinoa Power Bowl with Roasted Vegetables

A vibrant, nourishing bowl featuring perfectly grilled chicken breast paired with fluffy quinoa and an array of roasted vegetables, finished with a creamy avocado accent. This power bowl delivers a hearty mix of lean protein, wholesome grains, and fresh vegetables, all enhanced by a drizzle of olive oil for a rich, satisfying flavor.

NUTRITION

568kcal
Protein
39g
Fat
29g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tablespoon Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the vegetables (such as bell peppers, zucchini, and red onion) into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, preheat a grill or grill pan over medium-high heat.

  • 5

    Season the chicken breast with your choice of herbs, salt, and pepper. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest briefly before slicing.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Assemble your bowl by placing the cooked quinoa as the base, then layering with sliced grilled chicken, roasted vegetables, and topping with sliced avocado.

  • 8

    Serve immediately and enjoy your power-packed, nutritious lunch bowl.