Quinoa Harvest Bowl with Roasted Vegetables

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

Quinoa Harvest Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Quinoa Harvest Bowl with Roasted Vegetables

Enjoy a wholesome and vibrant bowl combining fluffy quinoa, tender grilled chicken breast, and a medley of roasted red bell pepper, zucchini, and red onion. Drizzled with a touch of extra virgin olive oil, this dish is both satisfying and nourishing, perfect for fueling your day.

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NUTRITION

379kcal
Protein
40.6g
Fat
10.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa (≈92g)

4 oz grilled chicken breast (≈113g)

1/3 cup sliced red bell pepper (≈50g)

1/3 cup sliced zucchini (≈50g)

1/3 cup sliced red onion (≈40g)

1 tsp extra virgin olive oil (≈5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Place the sliced red bell pepper, zucchini, and red onion on a baking sheet. Drizzle with half of the olive oil, season with a pinch of salt and pepper, and toss to ensure even coating.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, cook the quinoa according to its package instructions if not already prepared.

  • 5

    Grill the chicken breast until fully cooked and then slice it into bite-sized pieces.

  • 6

    In a bowl, layer the cooked quinoa, arrange the roasted vegetables on top, and add the sliced grilled chicken.

  • 7

    Drizzle the remaining olive oil over the bowl for an extra burst of flavor, and season with additional salt and pepper as desired before serving.

Quinoa Harvest Bowl with Roasted Vegetables

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

Quinoa Harvest Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Quinoa Harvest Bowl with Roasted Vegetables

Enjoy a wholesome and vibrant bowl combining fluffy quinoa, tender grilled chicken breast, and a medley of roasted red bell pepper, zucchini, and red onion. Drizzled with a touch of extra virgin olive oil, this dish is both satisfying and nourishing, perfect for fueling your day.

NUTRITION

379kcal
Protein
40.6g
Fat
10.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa (≈92g)

4 oz grilled chicken breast (≈113g)

1/3 cup sliced red bell pepper (≈50g)

1/3 cup sliced zucchini (≈50g)

1/3 cup sliced red onion (≈40g)

1 tsp extra virgin olive oil (≈5g)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Place the sliced red bell pepper, zucchini, and red onion on a baking sheet. Drizzle with half of the olive oil, season with a pinch of salt and pepper, and toss to ensure even coating.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, cook the quinoa according to its package instructions if not already prepared.

  • 5

    Grill the chicken breast until fully cooked and then slice it into bite-sized pieces.

  • 6

    In a bowl, layer the cooked quinoa, arrange the roasted vegetables on top, and add the sliced grilled chicken.

  • 7

    Drizzle the remaining olive oil over the bowl for an extra burst of flavor, and season with additional salt and pepper as desired before serving.