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

Enjoy a fresh, vibrant bowl featuring tender grilled chicken, nutty quinoa, perfectly roasted vegetables, and a rich olive oil dressing accented with creamy avocado. A delightful blend of textures and flavors makes this bowl a wholesome midday meal.

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NUTRITION

501kcal
Protein
18.4g
Fat
36.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1.3 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

2 tbsp Extra Virgin Olive Oil

1/4 Avocado

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 4-5 minutes per side until cooked through. Once done, let it rest and then slice into strips.

  • 4

    While the chicken is grilling, prepare your roasted vegetables. Toss your choice of vegetables with a drizzle of olive oil, salt, and pepper, then roast in a preheated 400°F oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    If not already prepared, cook quinoa according to package instructions, usually by simmering in water until grains are tender.

  • 6

    In a bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.

  • 7

    Drizzle the remaining olive oil over the bowl and top with diced avocado.

  • 8

    Give everything a gentle toss to incorporate the flavors and serve immediately.

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

Enjoy a fresh, vibrant bowl featuring tender grilled chicken, nutty quinoa, perfectly roasted vegetables, and a rich olive oil dressing accented with creamy avocado. A delightful blend of textures and flavors makes this bowl a wholesome midday meal.

NUTRITION

501kcal
Protein
18.4g
Fat
36.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1.3 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

2 tbsp Extra Virgin Olive Oil

1/4 Avocado

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 4-5 minutes per side until cooked through. Once done, let it rest and then slice into strips.

  • 4

    While the chicken is grilling, prepare your roasted vegetables. Toss your choice of vegetables with a drizzle of olive oil, salt, and pepper, then roast in a preheated 400°F oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    If not already prepared, cook quinoa according to package instructions, usually by simmering in water until grains are tender.

  • 6

    In a bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.

  • 7

    Drizzle the remaining olive oil over the bowl and top with diced avocado.

  • 8

    Give everything a gentle toss to incorporate the flavors and serve immediately.