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

Enjoy a vibrant bowl of lean grilled chicken, nutty quinoa, and perfectly roasted seasonal vegetables, accented with a creamy avocado and a drizzle of olive oil for an extra burst of flavor.

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NUTRITION

415kcal
Protein
20.7g
Fat
17.8g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Vegetables (Carrots, Zucchini, Bell Pepper)

1/4 Avocado

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken over medium-high heat for about 4-5 minutes per side until fully cooked and slightly charred. Once done, let it rest and then slice into strips.

  • 4

    While the chicken cooks, toss the mixed vegetables with 1 tsp of olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the preheated oven for 15-20 minutes until tender and lightly caramelized.

  • 5

    Prepare the cooked quinoa if not already done. Warm it gently if needed.

  • 6

    Assemble the bowl by placing the quinoa as the base, topping it with the roasted vegetables and grilled chicken slices.

  • 7

    Slice the avocado and add on top, then drizzle the remaining 1 tsp of olive oil over the bowl for extra richness.

  • 8

    Enjoy your balanced and nutritious lunch bowl!

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

Enjoy a vibrant bowl of lean grilled chicken, nutty quinoa, and perfectly roasted seasonal vegetables, accented with a creamy avocado and a drizzle of olive oil for an extra burst of flavor.

NUTRITION

415kcal
Protein
20.7g
Fat
17.8g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Vegetables (Carrots, Zucchini, Bell Pepper)

1/4 Avocado

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken over medium-high heat for about 4-5 minutes per side until fully cooked and slightly charred. Once done, let it rest and then slice into strips.

  • 4

    While the chicken cooks, toss the mixed vegetables with 1 tsp of olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the preheated oven for 15-20 minutes until tender and lightly caramelized.

  • 5

    Prepare the cooked quinoa if not already done. Warm it gently if needed.

  • 6

    Assemble the bowl by placing the quinoa as the base, topping it with the roasted vegetables and grilled chicken slices.

  • 7

    Slice the avocado and add on top, then drizzle the remaining 1 tsp of olive oil over the bowl for extra richness.

  • 8

    Enjoy your balanced and nutritious lunch bowl!