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, fluffy quinoa, and a medley of roasted vegetables, all finished with a drizzle of rich olive oil. This bowl is designed to neatly balance your calorie needs while keeping protein subtly in check for a refreshing midday meal.

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NUTRITION

320kcal
Protein
14.3g
Fat
17.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Chicken Breast (~35g)

1/2 cup Cooked Quinoa (~92g)

1 cup Mixed Roasted Vegetables (~90g)

1 tbsp 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 preferred herbs.

  • 3

    Grill the chicken for about 3-4 minutes per side or until it reaches an internal temperature of 165°F. Once cooked, let it rest briefly and then slice into strips.

  • 4

    Meanwhile, prepare the quinoa as per package instructions if not already cooked. Reheat gently if needed.

  • 5

    Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes until tender and slightly caramelized.

  • 6

    Assemble your bowl by layering the quinoa at the base, adding the roasted vegetables, and topping with the grilled chicken strips. Drizzle any remaining olive oil over the top for extra flavor.

  • 7

    Enjoy your balanced and flavorful lunch bowl!

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, fluffy quinoa, and a medley of roasted vegetables, all finished with a drizzle of rich olive oil. This bowl is designed to neatly balance your calorie needs while keeping protein subtly in check for a refreshing midday meal.

NUTRITION

320kcal
Protein
14.3g
Fat
17.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Chicken Breast (~35g)

1/2 cup Cooked Quinoa (~92g)

1 cup Mixed Roasted Vegetables (~90g)

1 tbsp 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 preferred herbs.

  • 3

    Grill the chicken for about 3-4 minutes per side or until it reaches an internal temperature of 165°F. Once cooked, let it rest briefly and then slice into strips.

  • 4

    Meanwhile, prepare the quinoa as per package instructions if not already cooked. Reheat gently if needed.

  • 5

    Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes until tender and slightly caramelized.

  • 6

    Assemble your bowl by layering the quinoa at the base, adding the roasted vegetables, and topping with the grilled chicken strips. Drizzle any remaining olive oil over the top for extra flavor.

  • 7

    Enjoy your balanced and flavorful lunch bowl!