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

Savor a vibrant bowl featuring tender grilled chicken breast lightly seasoned and paired with fluffy quinoa and an assortment of roasted vegetables. Enhanced with a rich olive oil drizzle and fresh seasonings, this meal delivers a balanced burst of flavors and textures, perfect for a wholesome lunch that supports your daily fitness goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

619kcal
Protein
34.1g
Fat
32.9g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3/4 cup cooked Quinoa

1 cup Mixed Vegetables

2 tbsp Olive Oil

Salt, Pepper & Dried Herbs (to taste)

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of dried herbs. Grill for about 5-6 minutes per side until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    Rinse quinoa under cold water. In a small saucepan, combine rinsed quinoa with water (using a 1:2 ratio) and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork.

  • 4

    Chop mixed vegetables such as bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, pepper, and dried herbs. Spread on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    In a bowl, layer the cooked quinoa, arrange the grilled chicken strips, and add the roasted vegetables. Drizzle additional lemon juice over the top for a fresh finish.

  • 6

    Serve warm and enjoy your nutritious, balanced lunch.

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

Savor a vibrant bowl featuring tender grilled chicken breast lightly seasoned and paired with fluffy quinoa and an assortment of roasted vegetables. Enhanced with a rich olive oil drizzle and fresh seasonings, this meal delivers a balanced burst of flavors and textures, perfect for a wholesome lunch that supports your daily fitness goals.

NUTRITION

619kcal
Protein
34.1g
Fat
32.9g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3/4 cup cooked Quinoa

1 cup Mixed Vegetables

2 tbsp Olive Oil

Salt, Pepper & Dried Herbs (to taste)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of dried herbs. Grill for about 5-6 minutes per side until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    Rinse quinoa under cold water. In a small saucepan, combine rinsed quinoa with water (using a 1:2 ratio) and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork.

  • 4

    Chop mixed vegetables such as bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, pepper, and dried herbs. Spread on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    In a bowl, layer the cooked quinoa, arrange the grilled chicken strips, and add the roasted vegetables. Drizzle additional lemon juice over the top for a fresh finish.

  • 6

    Serve warm and enjoy your nutritious, balanced lunch.