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

Enjoy a vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, crowned by a medley of colorful roasted bell peppers and zucchini, finished with a drizzle of extra virgin olive oil and creamy avocado slices. This bowl is a perfect blend of textures and flavors ideal for a nourishing lunch that hits your macro targets.

Try 7 days free, then $12.99 / mo.

NUTRITION

536kcal
Protein
20.1g
Fat
35.5g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

40 grams Chicken Breast

1/2 cup Cooked Quinoa (~93g)

1 cup Mixed Bell Peppers (150g)

1/2 medium Zucchini (~100g)

1.5 tablespoons Extra Virgin Olive Oil

1/2 medium Avocado (~100g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the chopped bell peppers and sliced zucchini with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and your choice of herbs. Grill the chicken over medium heat until fully cooked, about 4-5 minutes per side. Once done, let it rest and then slice into strips.

  • 3

    In a serving bowl, place the cooked quinoa as the base. Top with the grilled chicken slices and add the roasted vegetables.

  • 4

    Finish by drizzling the remaining olive oil over the bowl and gently lay avocado slices on top. Serve warm and enjoy your balanced, nutrient-rich 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

Enjoy a vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, crowned by a medley of colorful roasted bell peppers and zucchini, finished with a drizzle of extra virgin olive oil and creamy avocado slices. This bowl is a perfect blend of textures and flavors ideal for a nourishing lunch that hits your macro targets.

NUTRITION

536kcal
Protein
20.1g
Fat
35.5g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

40 grams Chicken Breast

1/2 cup Cooked Quinoa (~93g)

1 cup Mixed Bell Peppers (150g)

1/2 medium Zucchini (~100g)

1.5 tablespoons Extra Virgin Olive Oil

1/2 medium Avocado (~100g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the chopped bell peppers and sliced zucchini with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and your choice of herbs. Grill the chicken over medium heat until fully cooked, about 4-5 minutes per side. Once done, let it rest and then slice into strips.

  • 3

    In a serving bowl, place the cooked quinoa as the base. Top with the grilled chicken slices and add the roasted vegetables.

  • 4

    Finish by drizzling the remaining olive oil over the bowl and gently lay avocado slices on top. Serve warm and enjoy your balanced, nutrient-rich lunch.