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 featuring tender, lightly grilled chicken paired with fluffy quinoa and a medley of roasted vegetables. Finished with a drizzle of olive oil and fresh avocado slices, this bowl delights with its burst of flavors and textures, making it a satisfying and wholesome lunch.

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NUTRITION

434kcal
Protein
14.3g
Fat
30.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1 oz grilled chicken breast

1/3 cup cooked quinoa

1 cup mixed roasted vegetables

1.5 tbsp extra virgin olive oil

1/4 medium avocado

1 tbsp lemon juice

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PREPARATION

  • 1

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

  • 2

    Chop a mix of bell peppers and zucchini into bite-sized pieces and toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 4

    Meanwhile, grill the chicken breast until fully cooked and then slice into strips.

  • 5

    Prepare cooked quinoa if not pre-cooked, using your preferred method.

  • 6

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

  • 7

    Add sliced avocado and drizzle with lemon juice.

  • 8

    Serve immediately and enjoy this balanced, flavorful lunch.

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 featuring tender, lightly grilled chicken paired with fluffy quinoa and a medley of roasted vegetables. Finished with a drizzle of olive oil and fresh avocado slices, this bowl delights with its burst of flavors and textures, making it a satisfying and wholesome lunch.

NUTRITION

434kcal
Protein
14.3g
Fat
30.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1 oz grilled chicken breast

1/3 cup cooked quinoa

1 cup mixed roasted vegetables

1.5 tbsp extra virgin olive oil

1/4 medium avocado

1 tbsp lemon juice

PREPARATION

  • 1

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

  • 2

    Chop a mix of bell peppers and zucchini into bite-sized pieces and toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 4

    Meanwhile, grill the chicken breast until fully cooked and then slice into strips.

  • 5

    Prepare cooked quinoa if not pre-cooked, using your preferred method.

  • 6

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

  • 7

    Add sliced avocado and drizzle with lemon juice.

  • 8

    Serve immediately and enjoy this balanced, flavorful lunch.