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: 1.5 oz Chicken Breast (grilled); 1/2 cup Cooked Quinoa; 1/2 medium Bell Pepper, sliced; 1/2 medium Zucchini, sliced; 1/4 medium Red Onion, sliced; 1 tbsp Olive Oil

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

A vibrant bowl featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables drizzled with olive oil. This dish delivers a delicate balance of savory protein and fresh, slightly sweet veggies, all harmonized into a light and satisfying lunch.

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NUTRITION

Protein

18.6g

Fat

17.9g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast (grilled)

1/2 cup Cooked Quinoa

1/2 medium Bell Pepper, sliced

1/2 medium Zucchini, sliced

1/4 medium Red Onion, sliced

1 tbsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F.
2
Chop the bell pepper, zucchini, and red onion into evenly sized pieces.
3
Toss the vegetables with olive oil, salt, and pepper.
4
Spread the seasoned vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and lightly caramelized.
5
While the vegetables roast, grill the chicken breast until fully cooked and lightly charred. Allow it to rest briefly before slicing into strips.
6
Prepare the quinoa according to package instructions if not already cooked.
7
Assemble the bowl by placing the cooked quinoa as a base, topping with the grilled chicken slices and roasted vegetables.
8
Serve warm and enjoy this balanced, flavorful lunch.