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

Savor the vibrant flavors of juicy grilled chicken paired with nutty quinoa and a medley of roasted vegetables. A zesty finish with olive oil dressing elevates this power bowl, offering a satisfying lunch that fuels your day with clean, delicious energy.

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NUTRITION

509kcal
Protein
32.1g
Fat
27.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1.75 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast with salt and black pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions until it's fluffy.

  • 4

    Toss the chopped mixed vegetables with about half of the olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 425°F for about 15-20 minutes until tender and slightly caramelized.

  • 5

    In a small bowl, whisk together the remaining olive oil and lemon juice to create a simple dressing.

  • 6

    Assemble the power bowl by layering the quinoa, roasted vegetables, and sliced grilled chicken. Drizzle the lemon-olive oil dressing over the top.

  • 7

    Serve warm and enjoy your nourishing lunch.

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

Savor the vibrant flavors of juicy grilled chicken paired with nutty quinoa and a medley of roasted vegetables. A zesty finish with olive oil dressing elevates this power bowl, offering a satisfying lunch that fuels your day with clean, delicious energy.

NUTRITION

509kcal
Protein
32.1g
Fat
27.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1.75 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast with salt and black pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions until it's fluffy.

  • 4

    Toss the chopped mixed vegetables with about half of the olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 425°F for about 15-20 minutes until tender and slightly caramelized.

  • 5

    In a small bowl, whisk together the remaining olive oil and lemon juice to create a simple dressing.

  • 6

    Assemble the power bowl by layering the quinoa, roasted vegetables, and sliced grilled chicken. Drizzle the lemon-olive oil dressing over the top.

  • 7

    Serve warm and enjoy your nourishing lunch.