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 vibrant bowl featuring tender grilled chicken paired with fluffy quinoa and a medley of roasted bell peppers and zucchini, all finished with a drizzle of olive oil for a balanced, satisfying lunch.

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NUTRITION

314kcal
Protein
20.2g
Fat
17.3g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 4-5 minutes on each side until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken grills, preheat the oven to 400°F and toss the chopped bell peppers and zucchini with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Prepare the cooked quinoa if not already cooked, ensuring it is warm and fluffy.

  • 7

    Assemble the bowl by layering the quinoa, placing sliced grilled chicken on top, and adding the roasted vegetables.

  • 8

    Drizzle the remaining olive oil over the bowl and finish with a squeeze of lemon juice if desired.

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 vibrant bowl featuring tender grilled chicken paired with fluffy quinoa and a medley of roasted bell peppers and zucchini, all finished with a drizzle of olive oil for a balanced, satisfying lunch.

NUTRITION

314kcal
Protein
20.2g
Fat
17.3g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 4-5 minutes on each side until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken grills, preheat the oven to 400°F and toss the chopped bell peppers and zucchini with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Prepare the cooked quinoa if not already cooked, ensuring it is warm and fluffy.

  • 7

    Assemble the bowl by layering the quinoa, placing sliced grilled chicken on top, and adding the roasted vegetables.

  • 8

    Drizzle the remaining olive oil over the bowl and finish with a squeeze of lemon juice if desired.