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 bowl packed with tender grilled chicken, nutty quinoa, and vibrant roasted vegetables accentuated with a zesty lemon-herb dressing. This light yet satisfying lunch offers a balanced medley of textures and flavors, perfect for fueling your day without overwhelming your meal plan.

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NUTRITION

428kcal
Protein
16.8g
Fat
18g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

1 ounce grilled Chicken Breast (28g)

0.75 cup cooked Quinoa (130g)

1 cup roasted mixed vegetables (150g)

3 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the vegetables (bell pepper and zucchini) lightly with salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet.

  • 3

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

  • 4

    Meanwhile, grill the chicken breast seasoned with your favorite spices until fully cooked, then slice it thinly.

  • 5

    Prepare the quinoa if not already cooked; season with a pinch of salt and a little olive oil.

  • 6

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

  • 7

    Drizzle lemon juice over the bowl, sprinkle fresh herbs, and toss gently to combine.

  • 8

    Enjoy your fresh and balanced Grilled Chicken and Quinoa Bowl for lunch.

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 bowl packed with tender grilled chicken, nutty quinoa, and vibrant roasted vegetables accentuated with a zesty lemon-herb dressing. This light yet satisfying lunch offers a balanced medley of textures and flavors, perfect for fueling your day without overwhelming your meal plan.

NUTRITION

428kcal
Protein
16.8g
Fat
18g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

1 ounce grilled Chicken Breast (28g)

0.75 cup cooked Quinoa (130g)

1 cup roasted mixed vegetables (150g)

3 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the vegetables (bell pepper and zucchini) lightly with salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet.

  • 3

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

  • 4

    Meanwhile, grill the chicken breast seasoned with your favorite spices until fully cooked, then slice it thinly.

  • 5

    Prepare the quinoa if not already cooked; season with a pinch of salt and a little olive oil.

  • 6

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

  • 7

    Drizzle lemon juice over the bowl, sprinkle fresh herbs, and toss gently to combine.

  • 8

    Enjoy your fresh and balanced Grilled Chicken and Quinoa Bowl for lunch.