Grilled Chicken and Roasted Vegetable Quinoa Bowl

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

Grilled Chicken and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Quinoa Bowl

Enjoy a bright, refreshing quinoa bowl featuring tender grilled chicken paired with lightly roasted zucchini and red bell pepper. Finished with a velvety avocado and olive oil dressing, this bowl offers a delicate balance of flavors and textures that provide a satisfying mid-day meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

415kcal
Protein
16.8g
Fat
30.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast (approx. 42g)

1/4 cup Cooked Quinoa (approx. 43g)

1/2 cup Roasted Mixed Vegetables (approx. 75g)

1/4 medium Avocado (approx. 50g, diced)

1.5 tbsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for about 3-4 minutes per side until cooked through. Once done, allow it to rest before slicing into thin strips.

  • 4

    While the chicken is grilling, prepare the quinoa according to package directions if not already cooked.

  • 5

    Toss chopped zucchini and red bell pepper in a small amount of olive oil, salt, and pepper, then roast them in a 425°F oven for about 15-20 minutes until tender.

  • 6

    In a bowl, combine the quinoa, roasted vegetables, and diced avocado.

  • 7

    Drizzle 1.5 tablespoons olive oil over the mixture and season lightly with salt and pepper.

  • 8

    Top the bowl with the sliced grilled chicken and gently toss to blend flavors before serving.

Grilled Chicken and Roasted Vegetable Quinoa Bowl

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

Grilled Chicken and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Quinoa Bowl

Enjoy a bright, refreshing quinoa bowl featuring tender grilled chicken paired with lightly roasted zucchini and red bell pepper. Finished with a velvety avocado and olive oil dressing, this bowl offers a delicate balance of flavors and textures that provide a satisfying mid-day meal.

NUTRITION

415kcal
Protein
16.8g
Fat
30.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast (approx. 42g)

1/4 cup Cooked Quinoa (approx. 43g)

1/2 cup Roasted Mixed Vegetables (approx. 75g)

1/4 medium Avocado (approx. 50g, diced)

1.5 tbsp Olive Oil

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for about 3-4 minutes per side until cooked through. Once done, allow it to rest before slicing into thin strips.

  • 4

    While the chicken is grilling, prepare the quinoa according to package directions if not already cooked.

  • 5

    Toss chopped zucchini and red bell pepper in a small amount of olive oil, salt, and pepper, then roast them in a 425°F oven for about 15-20 minutes until tender.

  • 6

    In a bowl, combine the quinoa, roasted vegetables, and diced avocado.

  • 7

    Drizzle 1.5 tablespoons olive oil over the mixture and season lightly with salt and pepper.

  • 8

    Top the bowl with the sliced grilled chicken and gently toss to blend flavors before serving.