Name: Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Red Bell Pepper, chopped; 1/2 cup Zucchini, chopped; 1/4 cup Red Onion, sliced; 1 tsp Olive Oil; 1 tsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring perfectly grilled chicken breast paired with fluffy quinoa and a medley of roasted vegetables. This dish is bursting with color, flavor, and wholesome ingredients that deliver balanced macros in every bite.

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NUTRITION

Protein

44g

Fat

13.8g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1/4 cup Red Onion, sliced

1 tsp Olive Oil

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 425°F for roasting the vegetables.
2
In a bowl, toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
3
Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly caramelized.
4
While the vegetables are roasting, season the chicken breast with your preferred herbs and spices.
5
Grill the chicken breast over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
6
Prepare the quinoa as per package instructions if not already cooked.
7
Assemble the bowl by placing the cooked quinoa at the base, topping it with the roasted vegetables and sliced grilled chicken.
8
Drizzle with lemon juice and add additional seasoning if desired before serving.