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, nutty quinoa, and an array of colorful roasted vegetables, all accented by creamy avocado and a tangy balsamic drizzle. This dish delivers a harmonious blend of textures and flavors, perfect for a nutritious mid-day meal.

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NUTRITION

436kcal
Protein
17.7g
Fat
26.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1/4 medium Avocado

4 tsp Olive Oil

2 tbsp Balsamic Glaze

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Lightly brush the chicken breast with a bit of olive oil and season with salt and pepper. Grill for about 4-5 minutes per side until cooked through and a light char marks appear.

  • 3

    While the chicken cooks, prepare the roasted vegetables. Toss a mix of chopped bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Roast in a preheated 400°F oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Prepare the quinoa as per package directions, then measure out 1/4 cup of the cooked grain.

  • 5

    Slice the avocado into cubes or use a spoon to scoop out the flesh from 1/4 of a medium avocado.

  • 6

    Assemble the bowl by layering quinoa, roasted vegetables, and sliced avocado. Slice the grilled chicken and arrange it on top.

  • 7

    Drizzle the assembled bowl with any remaining olive oil and finish with 2 tablespoons of balsamic glaze for a tangy-sweet finish.

  • 8

    Serve immediately and enjoy your nutrient-packed 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, nutty quinoa, and an array of colorful roasted vegetables, all accented by creamy avocado and a tangy balsamic drizzle. This dish delivers a harmonious blend of textures and flavors, perfect for a nutritious mid-day meal.

NUTRITION

436kcal
Protein
17.7g
Fat
26.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1/4 medium Avocado

4 tsp Olive Oil

2 tbsp Balsamic Glaze

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Lightly brush the chicken breast with a bit of olive oil and season with salt and pepper. Grill for about 4-5 minutes per side until cooked through and a light char marks appear.

  • 3

    While the chicken cooks, prepare the roasted vegetables. Toss a mix of chopped bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Roast in a preheated 400°F oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Prepare the quinoa as per package directions, then measure out 1/4 cup of the cooked grain.

  • 5

    Slice the avocado into cubes or use a spoon to scoop out the flesh from 1/4 of a medium avocado.

  • 6

    Assemble the bowl by layering quinoa, roasted vegetables, and sliced avocado. Slice the grilled chicken and arrange it on top.

  • 7

    Drizzle the assembled bowl with any remaining olive oil and finish with 2 tablespoons of balsamic glaze for a tangy-sweet finish.

  • 8

    Serve immediately and enjoy your nutrient-packed lunch.