Name: Grilled Chicken and Quinoa Bowl with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 0.75 cup cooked Quinoa; 0.25 cup chopped Red Bell Pepper; 0.25 cup chopped Cucumber; 0.25 cup julienned Carrot; 1 tsp Olive Oil; 1 tbsp Lime Juice; Salt and Pepper to taste

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

Enjoy a vibrant and nourishing bowl featuring juicy grilled chicken paired with fluffy quinoa and a medley of crunchy vegetables. This dish is lightly dressed with olive oil and a squeeze of lime for a refreshing finish that perfectly balances flavor and nutrition.

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NUTRITION

Protein

42.2g

Fat

11.3g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup cooked Quinoa

0.25 cup chopped Red Bell Pepper

0.25 cup chopped Cucumber

0.25 cup julienned Carrot

1 tsp Olive Oil

1 tbsp Lime Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast with salt and pepper.
3
Grill the chicken for approximately 5-7 minutes per side until fully cooked and internal temperature reaches 165°F, then let it rest for a few minutes before slicing.
4
While the chicken is cooking, prepare the quinoa as per package instructions if not already cooked.
5
Chop the red bell pepper, cucumber, and carrot into bite-sized, crunchy pieces.
6
In a bowl, drizzle the olive oil and lime juice over the vegetables and mix well.
7
Assemble the bowl by placing the cooked quinoa at the base, then layering with the grilled chicken slices and the mixed crunchy vegetables on top.
8
Finish with a final sprinkle of salt and pepper if needed, and enjoy your balanced, flavorful lunch bowl.