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

A vibrant bowl featuring perfectly grilled chicken, fluffy quinoa and tender roasted vegetables, all brought together with a bright lemon-olive oil dressing. This power bowl offers a satisfying balance of flavors and textures — a nourishing, colorful meal for midday energy.

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NUTRITION

481kcal
Protein
34.1g
Fat
20g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3/4 cup cooked Quinoa

1 cup roasted mixed vegetables

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss chopped bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes until they are tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Grill over medium-high heat for about 6-7 minutes per side or until fully cooked and nicely charred.

  • 5

    Meanwhile, prepare quinoa according to package instructions until light and fluffy.

  • 6

    Slice the grilled chicken and arrange on a bowl over a bed of quinoa. Top with the roasted vegetables.

  • 7

    Drizzle additional olive oil and lemon juice over the bowl to finish, and adjust seasonings if needed.

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

A vibrant bowl featuring perfectly grilled chicken, fluffy quinoa and tender roasted vegetables, all brought together with a bright lemon-olive oil dressing. This power bowl offers a satisfying balance of flavors and textures — a nourishing, colorful meal for midday energy.

NUTRITION

481kcal
Protein
34.1g
Fat
20g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3/4 cup cooked Quinoa

1 cup roasted mixed vegetables

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss chopped bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes until they are tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Grill over medium-high heat for about 6-7 minutes per side or until fully cooked and nicely charred.

  • 5

    Meanwhile, prepare quinoa according to package instructions until light and fluffy.

  • 6

    Slice the grilled chicken and arrange on a bowl over a bed of quinoa. Top with the roasted vegetables.

  • 7

    Drizzle additional olive oil and lemon juice over the bowl to finish, and adjust seasonings if needed.