Citrus-Garlic Grilled Chicken Buddha Bowl

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

Citrus-Garlic Grilled Chicken Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Grilled Chicken Buddha Bowl

Savor the vibrant flavors of citrus and garlic infused grilled chicken served atop a foundation of quinoa, chickpeas, and crisp mixed greens. This colorful Buddha bowl delights with a refreshing medley of vegetables and a light, zesty dressing, making it a balanced, satisfying meal for any time of the day.

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NUTRITION

391kcal
Protein
43g
Fat
10.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup cooked Quinoa

1/4 cup canned Chickpeas

1 cup Mixed Salad Greens

1/2 cup sliced Cucumber

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

1 clove minced Garlic

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PREPARATION

  • 1

    Begin by preparing the marinade: combine lemon juice, olive oil, minced garlic, and a pinch of salt and pepper in a small bowl.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it. Let it marinate for at least 15 minutes to absorb the citrus-garlic flavors.

  • 3

    Preheat your grill or grill pan over medium-high heat. Once heated, grill the chicken breast for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, assemble the base of the Buddha bowl by placing mixed salad greens in a serving bowl. Add the cooked quinoa and chickpeas on top.

  • 5

    Slice the grilled chicken and arrange over the bowl. Top with sliced cucumbers for extra crunch.

  • 6

    Drizzle any remaining marinade over the bowl for an added burst of flavor and serve immediately.

Citrus-Garlic Grilled Chicken Buddha Bowl

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

Citrus-Garlic Grilled Chicken Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Grilled Chicken Buddha Bowl

Savor the vibrant flavors of citrus and garlic infused grilled chicken served atop a foundation of quinoa, chickpeas, and crisp mixed greens. This colorful Buddha bowl delights with a refreshing medley of vegetables and a light, zesty dressing, making it a balanced, satisfying meal for any time of the day.

NUTRITION

391kcal
Protein
43g
Fat
10.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup cooked Quinoa

1/4 cup canned Chickpeas

1 cup Mixed Salad Greens

1/2 cup sliced Cucumber

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

1 clove minced Garlic

PREPARATION

  • 1

    Begin by preparing the marinade: combine lemon juice, olive oil, minced garlic, and a pinch of salt and pepper in a small bowl.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it. Let it marinate for at least 15 minutes to absorb the citrus-garlic flavors.

  • 3

    Preheat your grill or grill pan over medium-high heat. Once heated, grill the chicken breast for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, assemble the base of the Buddha bowl by placing mixed salad greens in a serving bowl. Add the cooked quinoa and chickpeas on top.

  • 5

    Slice the grilled chicken and arrange over the bowl. Top with sliced cucumbers for extra crunch.

  • 6

    Drizzle any remaining marinade over the bowl for an added burst of flavor and serve immediately.