Grilled Chicken and Quinoa Bowl with Roasted Vegetables and Almonds

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 and Almonds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables and Almonds

Enjoy a vibrant bowl featuring succulent grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables, all topped with crunchy almonds and a hint of olive oil drizzle for extra flavor.

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NUTRITION

442kcal
Protein
35.5g
Fat
14g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

6 Almonds

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 2

    Grill the chicken for about 5-6 minutes per side until fully cooked and lightly charred. Once done, let it rest for a few minutes and then slice it into strips.

  • 3

    For the roasted vegetables, toss your chopped bell peppers, zucchini, and cherry tomatoes with a tiny drizzle of olive oil, salt, and pepper. Roast in a 400°F oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    In a bowl, combine the cooked quinoa with the roasted vegetables.

  • 5

    Top the bowl with the sliced grilled chicken, sprinkle the almonds evenly, and add an extra drizzle of olive oil if desired.

  • 6

    Serve warm and enjoy the balanced flavors and textures of this wholesome lunch bowl.

Grilled Chicken and Quinoa Bowl with Roasted Vegetables and Almonds

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 and Almonds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables and Almonds

Enjoy a vibrant bowl featuring succulent grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables, all topped with crunchy almonds and a hint of olive oil drizzle for extra flavor.

NUTRITION

442kcal
Protein
35.5g
Fat
14g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

6 Almonds

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 2

    Grill the chicken for about 5-6 minutes per side until fully cooked and lightly charred. Once done, let it rest for a few minutes and then slice it into strips.

  • 3

    For the roasted vegetables, toss your chopped bell peppers, zucchini, and cherry tomatoes with a tiny drizzle of olive oil, salt, and pepper. Roast in a 400°F oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    In a bowl, combine the cooked quinoa with the roasted vegetables.

  • 5

    Top the bowl with the sliced grilled chicken, sprinkle the almonds evenly, and add an extra drizzle of olive oil if desired.

  • 6

    Serve warm and enjoy the balanced flavors and textures of this wholesome lunch bowl.