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, all brought together with a drizzle of olive oil for an extra touch of flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

334kcal
Protein
17.6g
Fat
13g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup chopped Red Bell Pepper

0.5 cup chopped Zucchini

0.5 cup Broccoli Florets

2 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the red bell pepper, zucchini, and broccoli florets with olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly browned.

  • 4

    While the vegetables roast, warm the cooked quinoa if necessary and slice the grilled chicken breast into bite-sized pieces.

  • 5

    Assemble the bowl by layering quinoa at the base, followed by the roasted vegetables and grilled chicken.

  • 6

    Drizzle a little extra olive oil if desired, and serve warm.

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, all brought together with a drizzle of olive oil for an extra touch of flavor.

NUTRITION

334kcal
Protein
17.6g
Fat
13g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup chopped Red Bell Pepper

0.5 cup chopped Zucchini

0.5 cup Broccoli Florets

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the red bell pepper, zucchini, and broccoli florets with olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly browned.

  • 4

    While the vegetables roast, warm the cooked quinoa if necessary and slice the grilled chicken breast into bite-sized pieces.

  • 5

    Assemble the bowl by layering quinoa at the base, followed by the roasted vegetables and grilled chicken.

  • 6

    Drizzle a little extra olive oil if desired, and serve warm.