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 lean grilled chicken, lightly seasoned and paired with fluffy quinoa and a medley of colorful roasted vegetables. Finished with a drizzle of extra olive oil for a burst of richness, this bowl meets your calorie and protein goals while satisfying your taste buds.

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NUTRITION

351kcal
Protein
24.9g
Fat
18.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

3 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 4-5 minutes per side, or until fully cooked and internal temperature reaches 165°F. Once done, allow it to rest for a few minutes before slicing.

  • 4

    Preheat your oven to 425°F. Toss your mixed vegetables with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until tender and slightly charred.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. For this bowl, measure out about 1/3 cup of cooked quinoa.

  • 6

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

  • 7

    Drizzle the remaining 2 tablespoons of olive oil over the bowl for extra flavor and healthy fats.

  • 8

    Serve warm and enjoy your balanced, nutrient-rich meal.

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 lean grilled chicken, lightly seasoned and paired with fluffy quinoa and a medley of colorful roasted vegetables. Finished with a drizzle of extra olive oil for a burst of richness, this bowl meets your calorie and protein goals while satisfying your taste buds.

NUTRITION

351kcal
Protein
24.9g
Fat
18.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

3 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 4-5 minutes per side, or until fully cooked and internal temperature reaches 165°F. Once done, allow it to rest for a few minutes before slicing.

  • 4

    Preheat your oven to 425°F. Toss your mixed vegetables with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until tender and slightly charred.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. For this bowl, measure out about 1/3 cup of cooked quinoa.

  • 6

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

  • 7

    Drizzle the remaining 2 tablespoons of olive oil over the bowl for extra flavor and healthy fats.

  • 8

    Serve warm and enjoy your balanced, nutrient-rich meal.