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 light yet satisfying bowl that pairs tender grilled chicken with fluffy quinoa, complemented by a medley of roasted bell peppers, zucchini, and red onions. Finished with a drizzle of olive oil and creamy avocado for added richness, this dish brings together vibrant flavors and textures for a nourishing midday meal.

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NUTRITION

395kcal
Protein
12.6g
Fat
30.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1.5 tbsp Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for 4-5 minutes per side until fully cooked, then slice into strips.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a bowl, toss the mixed vegetables with olive oil, salt, and pepper, then roast them in a preheated oven at 400°F for about 15-20 minutes until tender and slightly charred.

  • 5

    Assemble your bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken strips.

  • 6

    Top the bowl with diced avocado for a creamy finish and an extra boost of healthy fats.

  • 7

    Serve warm and enjoy your nutrient-packed, flavorful lunch.

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 light yet satisfying bowl that pairs tender grilled chicken with fluffy quinoa, complemented by a medley of roasted bell peppers, zucchini, and red onions. Finished with a drizzle of olive oil and creamy avocado for added richness, this dish brings together vibrant flavors and textures for a nourishing midday meal.

NUTRITION

395kcal
Protein
12.6g
Fat
30.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1.5 tbsp Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for 4-5 minutes per side until fully cooked, then slice into strips.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a bowl, toss the mixed vegetables with olive oil, salt, and pepper, then roast them in a preheated oven at 400°F for about 15-20 minutes until tender and slightly charred.

  • 5

    Assemble your bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken strips.

  • 6

    Top the bowl with diced avocado for a creamy finish and an extra boost of healthy fats.

  • 7

    Serve warm and enjoy your nutrient-packed, flavorful lunch.