Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant and nourishing bowl featuring tender grilled chicken paired with fluffy quinoa and a medley of caramelized, roasted vegetables. The subtle char from the grill and the natural sweetness of the veggies create a satisfying, perfectly balanced lunch bowl that's as wholesome as it is delicious.

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NUTRITION

459kcal
Protein
22g
Fat
14.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast (50g)

1 cup Cooked Quinoa (185g)

1.5 cups Roasted Mixed Vegetables (150g)

2 teaspoons Olive Oil (9g)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for approximately 4-5 minutes per side or until fully cooked, then let rest before slicing.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss with olive oil, salt, and pepper, and spread on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Assemble the bowl by placing 1 cup of cooked quinoa as the base, topping it with the sliced grilled chicken and roasted vegetables.

  • 7

    Serve immediately and enjoy your balanced, nutrient-rich power bowl.

Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant and nourishing bowl featuring tender grilled chicken paired with fluffy quinoa and a medley of caramelized, roasted vegetables. The subtle char from the grill and the natural sweetness of the veggies create a satisfying, perfectly balanced lunch bowl that's as wholesome as it is delicious.

NUTRITION

459kcal
Protein
22g
Fat
14.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast (50g)

1 cup Cooked Quinoa (185g)

1.5 cups Roasted Mixed Vegetables (150g)

2 teaspoons Olive Oil (9g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for approximately 4-5 minutes per side or until fully cooked, then let rest before slicing.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss with olive oil, salt, and pepper, and spread on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Assemble the bowl by placing 1 cup of cooked quinoa as the base, topping it with the sliced grilled chicken and roasted vegetables.

  • 7

    Serve immediately and enjoy your balanced, nutrient-rich power bowl.