Grilled Chicken and Quinoa Power Bowl with Crunchy Veggies

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

Grilled Chicken and Quinoa Power Bowl with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Crunchy Veggies

Enjoy a vibrant bowl featuring perfectly grilled chicken paired with fluffy quinoa and a medley of crunchy red bell pepper, shredded carrots, and cucumber slices. Finished with a light drizzle of low-fat honey mustard dressing, this bowl balances savory and subtly sweet flavors to energize your day.

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NUTRITION

381kcal
Protein
41.3g
Fat
7.8g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Sliced Red Bell Pepper

3/4 cup Shredded Carrots

1/2 cup Sliced Cucumber

1 tbsp Low-Fat Honey Mustard Dressing

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Optionally, marinate briefly with a squeeze of lemon juice to enhance flavor.

  • 3

    Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest for a few minutes before slicing.

  • 4

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

  • 5

    In a large bowl, combine the cooked quinoa, sliced red bell pepper, shredded carrots, and cucumber slices.

  • 6

    Slice the grilled chicken into strips and add to the bowl.

  • 7

    Drizzle the low-fat honey mustard dressing over the top and gently toss to combine.

  • 8

    Serve immediately and enjoy your balanced, protein-packed power bowl.

Grilled Chicken and Quinoa Power Bowl with Crunchy Veggies

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

Grilled Chicken and Quinoa Power Bowl with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Crunchy Veggies

Enjoy a vibrant bowl featuring perfectly grilled chicken paired with fluffy quinoa and a medley of crunchy red bell pepper, shredded carrots, and cucumber slices. Finished with a light drizzle of low-fat honey mustard dressing, this bowl balances savory and subtly sweet flavors to energize your day.

NUTRITION

381kcal
Protein
41.3g
Fat
7.8g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Sliced Red Bell Pepper

3/4 cup Shredded Carrots

1/2 cup Sliced Cucumber

1 tbsp Low-Fat Honey Mustard Dressing

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Optionally, marinate briefly with a squeeze of lemon juice to enhance flavor.

  • 3

    Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest for a few minutes before slicing.

  • 4

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

  • 5

    In a large bowl, combine the cooked quinoa, sliced red bell pepper, shredded carrots, and cucumber slices.

  • 6

    Slice the grilled chicken into strips and add to the bowl.

  • 7

    Drizzle the low-fat honey mustard dressing over the top and gently toss to combine.

  • 8

    Serve immediately and enjoy your balanced, protein-packed power bowl.