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 vibrant, nourishing bowl featuring leanly grilled chicken, fluffy quinoa, and an assortment of roasted bell peppers and zucchini, all lightly finished with a drizzle of olive oil. Perfectly balanced with clean ingredients and a touch of smoky flavor, this bowl offers a satisfying yet light lunch that complements your active lifestyle.

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NUTRITION

428kcal
Protein
24.4g
Fat
10.1g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

40 grams Grilled Chicken Breast

1 cup Cooked Quinoa

2 cups Mixed Roasted Vegetables

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the chopped bell peppers and zucchini with olive oil, salt, and pepper; spread them on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 3

    Season the chicken breast lightly with salt, pepper, and your favorite herbs, then grill over medium-high heat until thoroughly cooked; once done, slice into bite-sized pieces.

  • 4

    Prepare the quinoa according to package instructions if not already cooked.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken. Drizzle with any remaining olive oil if desired, and serve warm.

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 vibrant, nourishing bowl featuring leanly grilled chicken, fluffy quinoa, and an assortment of roasted bell peppers and zucchini, all lightly finished with a drizzle of olive oil. Perfectly balanced with clean ingredients and a touch of smoky flavor, this bowl offers a satisfying yet light lunch that complements your active lifestyle.

NUTRITION

428kcal
Protein
24.4g
Fat
10.1g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

40 grams Grilled Chicken Breast

1 cup Cooked Quinoa

2 cups Mixed Roasted Vegetables

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the chopped bell peppers and zucchini with olive oil, salt, and pepper; spread them on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 3

    Season the chicken breast lightly with salt, pepper, and your favorite herbs, then grill over medium-high heat until thoroughly cooked; once done, slice into bite-sized pieces.

  • 4

    Prepare the quinoa according to package instructions if not already cooked.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken. Drizzle with any remaining olive oil if desired, and serve warm.