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 light and refreshing bowl featuring delicately grilled chicken paired with fluffy quinoa and a medley of roasted vegetables. Finished with a creamy tahini dressing and a drizzle of olive oil, this dish is a perfect balance of flavors and textures, ideal for a wholesome midday meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
14.6g
Fat
24.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

0.75 ounce grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Roasted Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tablespoon Tahini

1 tablespoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped bell pepper, zucchini, and red onion with a little olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast lightly with your preferred spices. Grill the chicken until fully cooked, then allow it to rest before slicing into thin strips. Use approximately 0.75 ounce of cooked chicken for the serving.

  • 5

    Prepare cooked quinoa if not already ready, measuring out 1/2 cup.

  • 6

    In a small bowl, whisk together tahini with a bit of water and lemon juice to create a smooth dressing.

  • 7

    Assemble the bowl by layering quinoa, roasted vegetables, and sliced chicken.

  • 8

    Drizzle the tahini dressing over the bowl and finish with an extra drizzle of olive oil if desired.

  • 9

    Serve warm and enjoy your nutritious lunch bowl.

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 light and refreshing bowl featuring delicately grilled chicken paired with fluffy quinoa and a medley of roasted vegetables. Finished with a creamy tahini dressing and a drizzle of olive oil, this dish is a perfect balance of flavors and textures, ideal for a wholesome midday meal.

NUTRITION

405kcal
Protein
14.6g
Fat
24.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

0.75 ounce grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Roasted Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tablespoon Tahini

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped bell pepper, zucchini, and red onion with a little olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast lightly with your preferred spices. Grill the chicken until fully cooked, then allow it to rest before slicing into thin strips. Use approximately 0.75 ounce of cooked chicken for the serving.

  • 5

    Prepare cooked quinoa if not already ready, measuring out 1/2 cup.

  • 6

    In a small bowl, whisk together tahini with a bit of water and lemon juice to create a smooth dressing.

  • 7

    Assemble the bowl by layering quinoa, roasted vegetables, and sliced chicken.

  • 8

    Drizzle the tahini dressing over the bowl and finish with an extra drizzle of olive oil if desired.

  • 9

    Serve warm and enjoy your nutritious lunch bowl.