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

A light yet satisfying bowl featuring tender grilled chicken paired with roasted seasonal vegetables and a hint of extra virgin olive oil for richness. This dish offers a balanced mix of vibrant flavors and textures, perfect for a midday refuel.

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NUTRITION

232kcal
Protein
17.8g
Fat
11.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

1.8 oz Chicken Breast (Grilled)

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the grill or grill pan over medium heat.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder.

  • 3

    Grill the chicken for about 4-5 minutes per side until cooked through. Once done, let it rest and then slice into bite-sized pieces.

  • 4

    Meanwhile, toss the mixed vegetables with olive oil, lemon juice, and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for about 15 minutes until tender and slightly caramelized.

  • 6

    Assemble the bowl by placing the grilled chicken over the roasted vegetables. Drizzle any remaining juices over the top and serve immediately.

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

A light yet satisfying bowl featuring tender grilled chicken paired with roasted seasonal vegetables and a hint of extra virgin olive oil for richness. This dish offers a balanced mix of vibrant flavors and textures, perfect for a midday refuel.

NUTRITION

232kcal
Protein
17.8g
Fat
11.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

1.8 oz Chicken Breast (Grilled)

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the grill or grill pan over medium heat.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder.

  • 3

    Grill the chicken for about 4-5 minutes per side until cooked through. Once done, let it rest and then slice into bite-sized pieces.

  • 4

    Meanwhile, toss the mixed vegetables with olive oil, lemon juice, and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for about 15 minutes until tender and slightly caramelized.

  • 6

    Assemble the bowl by placing the grilled chicken over the roasted vegetables. Drizzle any remaining juices over the top and serve immediately.