Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant power bowl featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables, all accented by creamy avocado and a hint of olive oil. This dish delivers a satisfying and balanced combination of flavors and textures ideal for a nutritious lunch.

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NUTRITION

462kcal
Protein
29.5g
Fat
23.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1/2 Avocado, sliced

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Prepare a tray with your mixed vegetables (such as zucchini, bell peppers, and broccoli), drizzle with 1 teaspoon olive oil, season lightly with salt and pepper, and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook the quinoa according to package instructions until fluffy and set aside.

  • 4

    Grill the chicken breast over medium heat until fully cooked, about 6-8 minutes per side. Once done, slice it thinly.

  • 5

    Assemble your bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken. Top with sliced avocado and drizzle the remaining olive oil over the assembled bowl.

  • 6

    Serve warm and enjoy a balanced, nutrient-packed lunch.

Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant power bowl featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables, all accented by creamy avocado and a hint of olive oil. This dish delivers a satisfying and balanced combination of flavors and textures ideal for a nutritious lunch.

NUTRITION

462kcal
Protein
29.5g
Fat
23.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1/2 Avocado, sliced

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Prepare a tray with your mixed vegetables (such as zucchini, bell peppers, and broccoli), drizzle with 1 teaspoon olive oil, season lightly with salt and pepper, and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook the quinoa according to package instructions until fluffy and set aside.

  • 4

    Grill the chicken breast over medium heat until fully cooked, about 6-8 minutes per side. Once done, slice it thinly.

  • 5

    Assemble your bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken. Top with sliced avocado and drizzle the remaining olive oil over the assembled bowl.

  • 6

    Serve warm and enjoy a balanced, nutrient-packed lunch.