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

A vibrant and satisfying bowl featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables, finished with a rich olive oil drizzle. This dish offers a beautiful balance of flavors and textures with minimal protein to suit your dietary needs while delivering clean, wholesome calories.

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NUTRITION

463kcal
Protein
19g
Fat
31.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

2 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped vegetables with 1 tablespoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the vegetables for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 3

    While the vegetables roast, grill the chicken breast seasoned with salt, pepper, and your choice of herbs over medium-high heat. Grill for about 4-5 minutes per side until cooked through, then slice into strips.

  • 4

    Prepare the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 5

    To assemble the bowl, place the quinoa at the base, add the grilled chicken slices, and top with roasted vegetables.

  • 6

    Drizzle the remaining 1 tablespoon of olive oil over the assembled bowl for extra flavor and a smooth finish. Serve warm and enjoy your balanced meal.

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

A vibrant and satisfying bowl featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables, finished with a rich olive oil drizzle. This dish offers a beautiful balance of flavors and textures with minimal protein to suit your dietary needs while delivering clean, wholesome calories.

NUTRITION

463kcal
Protein
19g
Fat
31.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

2 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped vegetables with 1 tablespoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the vegetables for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 3

    While the vegetables roast, grill the chicken breast seasoned with salt, pepper, and your choice of herbs over medium-high heat. Grill for about 4-5 minutes per side until cooked through, then slice into strips.

  • 4

    Prepare the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 5

    To assemble the bowl, place the quinoa at the base, add the grilled chicken slices, and top with roasted vegetables.

  • 6

    Drizzle the remaining 1 tablespoon of olive oil over the assembled bowl for extra flavor and a smooth finish. Serve warm and enjoy your balanced meal.