Grilled Lemon Garlic Chicken with Quinoa, Roasted Sweet Potatoes, Spinach, and Creamy Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Lemon Garlic Chicken with Quinoa, Roasted Sweet Potatoes, Spinach, and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Garlic Chicken with Quinoa, Roasted Sweet Potatoes, Spinach, and Creamy Avocado

Enjoy a vibrant and satisfying dish featuring tender grilled chicken with a burst of lemon garlic flavor, paired with fluffy quinoa, caramelized roasted sweet potatoes, fresh spinach, and a silky, creamy avocado topping. This balanced bowl is designed to be both nourishing and delicious, perfectly aligning with your health goals.

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NUTRITION

424kcal
Protein
33.2g
Fat
16.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Sweet Potato

1 cup Spinach

1/4 medium Avocado

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, olive oil, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast with the marinade and let it rest for at least 10 minutes.

  • 4

    Meanwhile, preheat your oven to 400°F. Dice the sweet potato into cubes, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 5

    Grill the marinated chicken breast for about 6-7 minutes per side or until fully cooked and have nice grill marks.

  • 6

    Prepare the cooked quinoa if not already cooked according to package instructions.

  • 7

    To assemble the bowl, layer the cooked quinoa, roasted sweet potato cubes, fresh spinach, and sliced avocado.

  • 8

    Slice the grilled chicken and place on top of the assembled ingredients.

  • 9

    Finish with any remaining fresh lemon juice or a light drizzle of olive oil if desired, and serve immediately.

Grilled Lemon Garlic Chicken with Quinoa, Roasted Sweet Potatoes, Spinach, and Creamy Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Lemon Garlic Chicken with Quinoa, Roasted Sweet Potatoes, Spinach, and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Garlic Chicken with Quinoa, Roasted Sweet Potatoes, Spinach, and Creamy Avocado

Enjoy a vibrant and satisfying dish featuring tender grilled chicken with a burst of lemon garlic flavor, paired with fluffy quinoa, caramelized roasted sweet potatoes, fresh spinach, and a silky, creamy avocado topping. This balanced bowl is designed to be both nourishing and delicious, perfectly aligning with your health goals.

NUTRITION

424kcal
Protein
33.2g
Fat
16.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Sweet Potato

1 cup Spinach

1/4 medium Avocado

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, olive oil, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast with the marinade and let it rest for at least 10 minutes.

  • 4

    Meanwhile, preheat your oven to 400°F. Dice the sweet potato into cubes, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 5

    Grill the marinated chicken breast for about 6-7 minutes per side or until fully cooked and have nice grill marks.

  • 6

    Prepare the cooked quinoa if not already cooked according to package instructions.

  • 7

    To assemble the bowl, layer the cooked quinoa, roasted sweet potato cubes, fresh spinach, and sliced avocado.

  • 8

    Slice the grilled chicken and place on top of the assembled ingredients.

  • 9

    Finish with any remaining fresh lemon juice or a light drizzle of olive oil if desired, and serve immediately.