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

Savor a light yet satisfying bowl featuring tender grilled chicken paired with fluffy quinoa and a colorful medley of roasted vegetables, finished with a drizzle of olive oil and fresh avocado slices for a nutritious, balanced meal.

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NUTRITION

345kcal
Protein
17.2g
Fat
17g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup roasted mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 teaspoons extra virgin Olive Oil

1/4 avocado, sliced

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with 2 teaspoons of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, lightly season the 1.5 ounces chicken breast with salt, pepper, and your preferred spices. Grill the chicken until cooked through, about 4-5 minutes per side.

  • 5

    Prepare 1/2 cup cooked quinoa if not pre-cooked, following package instructions.

  • 6

    Assemble the bowl by layering quinoa as the base, then add the roasted vegetables and sliced grilled chicken.

  • 7

    Top with 1/4 sliced avocado for creaminess and additional healthy fats.

  • 8

    Serve warm and enjoy your balanced and delicious lunch bowl.

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

Savor a light yet satisfying bowl featuring tender grilled chicken paired with fluffy quinoa and a colorful medley of roasted vegetables, finished with a drizzle of olive oil and fresh avocado slices for a nutritious, balanced meal.

NUTRITION

345kcal
Protein
17.2g
Fat
17g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup roasted mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 teaspoons extra virgin Olive Oil

1/4 avocado, sliced

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with 2 teaspoons of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, lightly season the 1.5 ounces chicken breast with salt, pepper, and your preferred spices. Grill the chicken until cooked through, about 4-5 minutes per side.

  • 5

    Prepare 1/2 cup cooked quinoa if not pre-cooked, following package instructions.

  • 6

    Assemble the bowl by layering quinoa as the base, then add the roasted vegetables and sliced grilled chicken.

  • 7

    Top with 1/4 sliced avocado for creaminess and additional healthy fats.

  • 8

    Serve warm and enjoy your balanced and delicious lunch bowl.