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, nourishing bowl featuring succulent grilled chicken, fluffy quinoa, and lightly roasted vegetables drizzled with olive oil for a satisfying yet balanced lunch experience.

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NUTRITION

423kcal
Protein
15g
Fat
30g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Mixed Roasted Vegetables

2 tablespoons Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the mixed vegetables (such as bell pepper, zucchini, and red onion) in 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill on a preheated grill or grill pan over medium-high heat until cooked through, about 3-4 minutes per side. Allow the chicken to rest and then slice it.

  • 5

    Prepare quinoa according to package instructions if not already cooked. Use 0.5 cup cooked quinoa for the bowl.

  • 6

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

  • 7

    Drizzle the remaining 1 tablespoon of olive oil over the bowl for extra flavor and healthy fats before serving.

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, nourishing bowl featuring succulent grilled chicken, fluffy quinoa, and lightly roasted vegetables drizzled with olive oil for a satisfying yet balanced lunch experience.

NUTRITION

423kcal
Protein
15g
Fat
30g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Mixed Roasted Vegetables

2 tablespoons Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the mixed vegetables (such as bell pepper, zucchini, and red onion) in 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill on a preheated grill or grill pan over medium-high heat until cooked through, about 3-4 minutes per side. Allow the chicken to rest and then slice it.

  • 5

    Prepare quinoa according to package instructions if not already cooked. Use 0.5 cup cooked quinoa for the bowl.

  • 6

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

  • 7

    Drizzle the remaining 1 tablespoon of olive oil over the bowl for extra flavor and healthy fats before serving.