Name: Grilled Chicken and Quinoa Bowl with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Red Bell Pepper, chopped; 1/2 cup Cucumber, diced; 1/4 cup Shredded Carrots; 1 tbsp Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

Savor a vibrant bowl featuring tender grilled chicken breast paired with fluffy quinoa and a medley of crunchy vegetables, all lightly dressed in a zesty lemon-olive oil vinaigrette. This balanced bowl offers an invigorating crunch and a burst of fresh flavors with each bite, perfect for a nutritious midday boost.

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NUTRITION

Protein

40g

Fat

20.1g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, chopped

1/2 cup Cucumber, diced

1/4 cup Shredded Carrots

1 tbsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
Season the chicken breast with salt, pepper, and any herbs of your choice.
3
Grill the chicken for 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.
4
While the chicken is grilling, prepare the quinoa according to package directions if not already cooked.
5
In a mixing bowl, combine the red bell pepper, cucumber, and shredded carrots.
6
In a small bowl, whisk together olive oil and lemon juice to create a light vinaigrette.
7
Slice the grilled chicken and arrange it over a bed of quinoa in a bowl.
8
Top with the mixed vegetables and drizzle the lemon vinaigrette over the bowl.
9
Toss gently to combine all ingredients and serve immediately.