Grilled Chicken and Quinoa 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 Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Savor a light yet satisfying bowl featuring tender grilled chicken paired with fluffy quinoa and a colorful medley of roasted vegetables. The dish is elevated by a drizzle of olive oil that brings a subtle richness, creating a balanced meal that perfectly meets your protein and calorie goals.

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NUTRITION

441kcal
Protein
32g
Fat
19.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill and oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred.

  • 3

    Meanwhile, chop bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with 1 tablespoon of extra virgin olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Prepare quinoa according to package instructions if not pre-cooked. Typically, simmer 1/2 cup quinoa in water until fluffy (about 15 minutes).

  • 6

    Assemble the bowl by layering cooked quinoa, sliced grilled chicken, and roasted vegetables.

  • 7

    Finish with an optional drizzle of any remaining olive oil or a squeeze of lemon for extra brightness before serving.

Grilled Chicken and Quinoa 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 Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Savor a light yet satisfying bowl featuring tender grilled chicken paired with fluffy quinoa and a colorful medley of roasted vegetables. The dish is elevated by a drizzle of olive oil that brings a subtle richness, creating a balanced meal that perfectly meets your protein and calorie goals.

NUTRITION

441kcal
Protein
32g
Fat
19.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill and oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred.

  • 3

    Meanwhile, chop bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with 1 tablespoon of extra virgin olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Prepare quinoa according to package instructions if not pre-cooked. Typically, simmer 1/2 cup quinoa in water until fluffy (about 15 minutes).

  • 6

    Assemble the bowl by layering cooked quinoa, sliced grilled chicken, and roasted vegetables.

  • 7

    Finish with an optional drizzle of any remaining olive oil or a squeeze of lemon for extra brightness before serving.