YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Fresh Vegetables
Enjoy a vibrant bowl featuring lightly grilled chicken, tender quinoa, and a colorful medley of fresh vegetables tossed with a zesty olive oil dressing and a touch of avocado creaminess. This bowl is perfectly balanced to satisfy your midday hunger without overwhelming protein, and it's bursting with bright flavors and textures.
INGREDIENTS
1 ounce grilled Chicken Breast
1/2 cup cooked Quinoa
1 cup Mixed Fresh Vegetables
1/4 medium Avocado
5 teaspoons Extra-Virgin Olive Oil
PREPARATION
Prepare the grilled chicken by seasoning lightly with salt and pepper. Grill until cooked through and slice into bite-sized pieces.
In a bowl, combine 1/2 cup of cooked quinoa as the base.
Add 1 cup of mixed fresh vegetables such as baby spinach, halved cherry tomatoes, and diced red bell pepper.
Top with the sliced grilled chicken and gently toss in 1/4 medium avocado, diced.
Drizzle 5 teaspoons of extra-virgin olive oil over the bowl, and add a squeeze of lemon juice along with salt and pepper to taste.
Mix gently to combine all flavors and serve immediately.