Protein-Packed Mediterranean Quinoa Bowl

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

Protein-Packed Mediterranean Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Mediterranean Quinoa Bowl

This vibrant bowl mixes hearty quinoa with crisp Mediterranean vegetables, protein-rich grilled chicken and creamy feta, all tossed in a tangy olive oil lemon dressing for a burst of refreshing flavors.

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NUTRITION

665kcal
Protein
46.6g
Fat
23.1g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Quinoa (185g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup Canned Chickpeas (82g)

1 ounce Feta Cheese (28g)

1/2 medium Cucumber (100g)

1 medium Tomato (123g)

2 tablespoons Kalamata Olives (20g)

1 cup Spinach (30g)

2 teaspoons Extra Virgin Olive Oil (9g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Dried Oregano (1g)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of oregano, salt, and pepper, then grill until fully cooked and slice it into strips.

  • 3

    In a large bowl, combine the cooked quinoa, chickpeas, chopped cucumber, diced tomato, sliced Kalamata olives, and spinach.

  • 4

    Crumble the feta cheese over the mixture.

  • 5

    Drizzle extra virgin olive oil and lemon juice over the bowl, then sprinkle the remaining dried oregano.

  • 6

    Toss all ingredients gently to mix and evenly distribute the flavors.

  • 7

    Serve immediately for a fresh, protein-packed Mediterranean bowl.

Protein-Packed Mediterranean Quinoa Bowl

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

Protein-Packed Mediterranean Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Mediterranean Quinoa Bowl

This vibrant bowl mixes hearty quinoa with crisp Mediterranean vegetables, protein-rich grilled chicken and creamy feta, all tossed in a tangy olive oil lemon dressing for a burst of refreshing flavors.

NUTRITION

665kcal
Protein
46.6g
Fat
23.1g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Quinoa (185g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup Canned Chickpeas (82g)

1 ounce Feta Cheese (28g)

1/2 medium Cucumber (100g)

1 medium Tomato (123g)

2 tablespoons Kalamata Olives (20g)

1 cup Spinach (30g)

2 teaspoons Extra Virgin Olive Oil (9g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Dried Oregano (1g)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of oregano, salt, and pepper, then grill until fully cooked and slice it into strips.

  • 3

    In a large bowl, combine the cooked quinoa, chickpeas, chopped cucumber, diced tomato, sliced Kalamata olives, and spinach.

  • 4

    Crumble the feta cheese over the mixture.

  • 5

    Drizzle extra virgin olive oil and lemon juice over the bowl, then sprinkle the remaining dried oregano.

  • 6

    Toss all ingredients gently to mix and evenly distribute the flavors.

  • 7

    Serve immediately for a fresh, protein-packed Mediterranean bowl.