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 and a rainbow of roasted vegetables, all brought together with a drizzle of olive oil and a tangy tahini dressing. This bowl delivers a satisfying balance of flavors and textures with a light yet energizing finish.

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NUTRITION

354kcal
Protein
22.7g
Fat
18.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Chicken Breast (approx 50g)

0.33 cup Cooked Quinoa (approx 60g)

1 cup Mixed Roasted Vegetables (approx 150g)

1.5 teaspoons Extra Virgin Olive Oil (approx 7.5g)

1 tablespoon Tahini (approx 15g)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side or until fully cooked. Once done, let it rest and then slice into bite-sized pieces.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss your mixed vegetables with olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly charred.

  • 6

    In a bowl, layer the cooked quinoa, roasted vegetables, and grilled chicken.

  • 7

    Drizzle the tahini over the bowl for a creamy finish. Toss gently to combine all flavors before serving.

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 and a rainbow of roasted vegetables, all brought together with a drizzle of olive oil and a tangy tahini dressing. This bowl delivers a satisfying balance of flavors and textures with a light yet energizing finish.

NUTRITION

354kcal
Protein
22.7g
Fat
18.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Chicken Breast (approx 50g)

0.33 cup Cooked Quinoa (approx 60g)

1 cup Mixed Roasted Vegetables (approx 150g)

1.5 teaspoons Extra Virgin Olive Oil (approx 7.5g)

1 tablespoon Tahini (approx 15g)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side or until fully cooked. Once done, let it rest and then slice into bite-sized pieces.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss your mixed vegetables with olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly charred.

  • 6

    In a bowl, layer the cooked quinoa, roasted vegetables, and grilled chicken.

  • 7

    Drizzle the tahini over the bowl for a creamy finish. Toss gently to combine all flavors before serving.