Grilled Chicken and Roasted Vegetable Quinoa Bowl

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

Grilled Chicken and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Quinoa Bowl

Enjoy a light yet satisfying bowl featuring delicately grilled chicken, perfectly roasted seasonal vegetables, and a modest serving of quinoa, all accented with a drizzle of olive oil and a hint of avocado creaminess. This bowl offers a harmonious balance of flavors and textures ideal for a fresh, energizing lunch.

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NUTRITION

337kcal
Protein
12.9g
Fat
21g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

0.9 oz grilled chicken breast (~26g)

1/3 cup cooked quinoa (~58g)

1 cup mixed roasted vegetables (~150g)

1 tbsp extra virgin olive oil

1/8 medium avocado (~18g)

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PREPARATION

  • 1

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

  • 2

    Cut the bell pepper, zucchini, and red onion into bite-sized pieces; toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, lightly season the small portion of chicken breast and grill on medium-high heat until just cooked through (about 3-4 minutes per side).

  • 5

    Prepare quinoa according to package instructions and measure out 1/3 cup of cooked quinoa.

  • 6

    Assemble the bowl by placing the quinoa as the base, topping with roasted vegetables and sliced grilled chicken.

  • 7

    Finish with a few slices or a small dollop of mashed avocado to add creaminess, then serve warm.

Grilled Chicken and Roasted Vegetable Quinoa Bowl

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

Grilled Chicken and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Quinoa Bowl

Enjoy a light yet satisfying bowl featuring delicately grilled chicken, perfectly roasted seasonal vegetables, and a modest serving of quinoa, all accented with a drizzle of olive oil and a hint of avocado creaminess. This bowl offers a harmonious balance of flavors and textures ideal for a fresh, energizing lunch.

NUTRITION

337kcal
Protein
12.9g
Fat
21g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

0.9 oz grilled chicken breast (~26g)

1/3 cup cooked quinoa (~58g)

1 cup mixed roasted vegetables (~150g)

1 tbsp extra virgin olive oil

1/8 medium avocado (~18g)

PREPARATION

  • 1

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

  • 2

    Cut the bell pepper, zucchini, and red onion into bite-sized pieces; toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, lightly season the small portion of chicken breast and grill on medium-high heat until just cooked through (about 3-4 minutes per side).

  • 5

    Prepare quinoa according to package instructions and measure out 1/3 cup of cooked quinoa.

  • 6

    Assemble the bowl by placing the quinoa as the base, topping with roasted vegetables and sliced grilled chicken.

  • 7

    Finish with a few slices or a small dollop of mashed avocado to add creaminess, then serve warm.