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.

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

Savor a light yet satisfying bowl featuring tender grilled chicken, fluffy quinoa, and a vibrant medley of crunchy vegetables, all brought together with a zesty olive oil and lemon drizzle. This balanced meal delivers robust flavors and a nourishing profile perfect for lunch.

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NUTRITION

392kcal
Protein
41.1g
Fat
10.5g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Crunchy Vegetables

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing into strips.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked.

  • 4

    Dice or julienne the mixed vegetables (carrot, cucumber, red bell pepper) and place them in a bowl.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create a light dressing.

  • 6

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

  • 7

    Drizzle the dressing over the bowl, toss gently, and serve immediately.

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.

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

Savor a light yet satisfying bowl featuring tender grilled chicken, fluffy quinoa, and a vibrant medley of crunchy vegetables, all brought together with a zesty olive oil and lemon drizzle. This balanced meal delivers robust flavors and a nourishing profile perfect for lunch.

NUTRITION

392kcal
Protein
41.1g
Fat
10.5g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Crunchy Vegetables

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing into strips.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked.

  • 4

    Dice or julienne the mixed vegetables (carrot, cucumber, red bell pepper) and place them in a bowl.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create a light dressing.

  • 6

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

  • 7

    Drizzle the dressing over the bowl, toss gently, and serve immediately.