Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant and nourishing bowl featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables, all lightly drizzled with olive oil and finished with a hint of lemon. This power bowl is balanced in flavors and textures, perfect for a light yet satisfying lunch.

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NUTRITION

339kcal
Protein
13.7g
Fat
13.3g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

0.75 oz Chicken Breast

0.75 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

2 tsp Extra Virgin Olive Oil

1 Lemon Wedge

Salt and Pepper, to taste

0.5 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with olive oil, garlic powder, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly charred at the edges.

  • 3

    While the vegetables roast, season the chicken breast lightly with salt and pepper. Grill the chicken over medium heat for about 4-5 minutes per side until fully cooked. Once cooked, let it rest and then slice it into thin strips. Use approximately 0.75 oz of chicken for this serving.

  • 4

    Prepare quinoa according to package instructions if not already cooked. Measure out 0.75 cup of cooked quinoa.

  • 5

    In a bowl, assemble the power bowl by placing quinoa at the base, topping it with roasted vegetables and sliced grilled chicken.

  • 6

    Squeeze a lemon wedge over the bowl for a fresh tangy finish and add additional salt and pepper to taste if desired.

Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant and nourishing bowl featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables, all lightly drizzled with olive oil and finished with a hint of lemon. This power bowl is balanced in flavors and textures, perfect for a light yet satisfying lunch.

NUTRITION

339kcal
Protein
13.7g
Fat
13.3g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

0.75 oz Chicken Breast

0.75 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

2 tsp Extra Virgin Olive Oil

1 Lemon Wedge

Salt and Pepper, to taste

0.5 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with olive oil, garlic powder, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly charred at the edges.

  • 3

    While the vegetables roast, season the chicken breast lightly with salt and pepper. Grill the chicken over medium heat for about 4-5 minutes per side until fully cooked. Once cooked, let it rest and then slice it into thin strips. Use approximately 0.75 oz of chicken for this serving.

  • 4

    Prepare quinoa according to package instructions if not already cooked. Measure out 0.75 cup of cooked quinoa.

  • 5

    In a bowl, assemble the power bowl by placing quinoa at the base, topping it with roasted vegetables and sliced grilled chicken.

  • 6

    Squeeze a lemon wedge over the bowl for a fresh tangy finish and add additional salt and pepper to taste if desired.