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, fluffy quinoa, and a medley of roasted bell peppers and zucchini drizzled with extra virgin olive oil. This dish brings a balance of flavors and textures with minimal fuss, perfect for a satisfying midday boost.

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NUTRITION

338kcal
Protein
28.5g
Fat
13.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables (Bell Peppers & Zucchini)

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and nicely charred.

  • 4

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

  • 5

    Toss the bell peppers and zucchini with a drizzle (1 teaspoon) of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for 15-20 minutes or until tender.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and sliced grilled chicken.

  • 7

    Drizzle the remaining teaspoon of olive oil over the assembled bowl for extra flavor, and serve warm.

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, fluffy quinoa, and a medley of roasted bell peppers and zucchini drizzled with extra virgin olive oil. This dish brings a balance of flavors and textures with minimal fuss, perfect for a satisfying midday boost.

NUTRITION

338kcal
Protein
28.5g
Fat
13.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables (Bell Peppers & Zucchini)

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and nicely charred.

  • 4

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

  • 5

    Toss the bell peppers and zucchini with a drizzle (1 teaspoon) of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for 15-20 minutes or until tender.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and sliced grilled chicken.

  • 7

    Drizzle the remaining teaspoon of olive oil over the assembled bowl for extra flavor, and serve warm.