Grilled Chicken and Roasted Vegetable Bowl with Quinoa

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

Grilled Chicken and Roasted Vegetable Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Quinoa

Enjoy a hearty yet light bowl featuring succulent grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables finished with a drizzle of olive oil. This dish offers a satisfying balance of lean protein, wholesome grains, and tender veggies, bringing together textures and flavors that complement each other beautifully.

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NUTRITION

311kcal
Protein
30g
Fat
9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast (78g)

1/2 cup cooked Quinoa (92g)

1 cup Mixed Vegetables (150g)

3 tsp Olive Oil (13.5g)

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PREPARATION

  • 1

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

  • 2

    Lightly season the chicken breast with your preferred spices (such as salt, pepper, and a squeeze of lemon). Grill the chicken for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    If not already prepared, cook the quinoa according to package instructions.

  • 5

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

  • 6

    Drizzle any remaining olive oil over the bowl for added flavor. Serve warm and enjoy your nutritious and balanced lunch.

Grilled Chicken and Roasted Vegetable Bowl with Quinoa

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

Grilled Chicken and Roasted Vegetable Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Quinoa

Enjoy a hearty yet light bowl featuring succulent grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables finished with a drizzle of olive oil. This dish offers a satisfying balance of lean protein, wholesome grains, and tender veggies, bringing together textures and flavors that complement each other beautifully.

NUTRITION

311kcal
Protein
30g
Fat
9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast (78g)

1/2 cup cooked Quinoa (92g)

1 cup Mixed Vegetables (150g)

3 tsp Olive Oil (13.5g)

PREPARATION

  • 1

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

  • 2

    Lightly season the chicken breast with your preferred spices (such as salt, pepper, and a squeeze of lemon). Grill the chicken for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    If not already prepared, cook the quinoa according to package instructions.

  • 5

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

  • 6

    Drizzle any remaining olive oil over the bowl for added flavor. Serve warm and enjoy your nutritious and balanced lunch.