Grilled Chicken and Quinoa Taco Bowl with Fresh Salsa

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

Grilled Chicken and Quinoa Taco Bowl with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Taco Bowl with Fresh Salsa

Savor a vibrant bowl featuring grilled chicken, fluffy quinoa, crisp romaine lettuce, and a zesty fresh salsa accented with lime. This taco bowl brings a taste of Mexico with every bite, delivering a balanced burst of flavors and textures perfect for a nutritious, protein-packed lunch.

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NUTRITION

345kcal
Protein
32.5g
Fat
10.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Romaine Lettuce

1/2 cup Fresh Salsa

1/4 Avocado

Lime Juice & Spices

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the 4 oz chicken breast with a pinch of cumin, chili powder, salt, and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    Prepare quinoa according to package instructions and measure out 1/2 cup of cooked quinoa.

  • 5

    Assemble the bowl: start with a base of 1 cup shredded romaine lettuce, then layer with quinoa, and top with sliced grilled chicken.

  • 6

    Prepare the fresh salsa by combining chopped tomatoes, diced red onion, and chopped cilantro. Measure out about 1/2 cup.

  • 7

    Add the fresh salsa on top of the bowl. Top with 1/4 sliced avocado.

  • 8

    Finish by drizzling a squeeze of lime juice and a light sprinkle of extra cumin and chili powder over the bowl. Serve immediately.

Grilled Chicken and Quinoa Taco Bowl with Fresh Salsa

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

Grilled Chicken and Quinoa Taco Bowl with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Taco Bowl with Fresh Salsa

Savor a vibrant bowl featuring grilled chicken, fluffy quinoa, crisp romaine lettuce, and a zesty fresh salsa accented with lime. This taco bowl brings a taste of Mexico with every bite, delivering a balanced burst of flavors and textures perfect for a nutritious, protein-packed lunch.

NUTRITION

345kcal
Protein
32.5g
Fat
10.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Romaine Lettuce

1/2 cup Fresh Salsa

1/4 Avocado

Lime Juice & Spices

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the 4 oz chicken breast with a pinch of cumin, chili powder, salt, and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    Prepare quinoa according to package instructions and measure out 1/2 cup of cooked quinoa.

  • 5

    Assemble the bowl: start with a base of 1 cup shredded romaine lettuce, then layer with quinoa, and top with sliced grilled chicken.

  • 6

    Prepare the fresh salsa by combining chopped tomatoes, diced red onion, and chopped cilantro. Measure out about 1/2 cup.

  • 7

    Add the fresh salsa on top of the bowl. Top with 1/4 sliced avocado.

  • 8

    Finish by drizzling a squeeze of lime juice and a light sprinkle of extra cumin and chili powder over the bowl. Serve immediately.