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 light yet satisfying bowl featuring tender grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables drizzled with olive oil. This dish is perfectly crafted to meet your mid-day energy needs with a harmonious balance of flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

431kcal
Protein
17g
Fat
30.1g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

40 grams Chicken Breast

62 grams Cooked Quinoa

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 tablespoons Extra Virgin Olive Oil

Salt, Black Pepper, Garlic Powder, Paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt, black pepper, garlic powder, and paprika.

  • 3

    Grill the chicken over medium-high heat until cooked through (about 4-5 minutes per side). Once done, let it rest and then slice into bite-sized pieces. Ensure the portion used is about 40 grams.

  • 4

    In a small pot, reheat or prepare the cooked quinoa if needed so that you have approximately 62 grams ready.

  • 5

    Meanwhile, toss the mixed bell pepper, zucchini, and red onion in a bowl with the olive oil, a pinch of salt, and black pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Assemble your bowl by layering the quinoa as the base, topping it with the grilled chicken slices, and then adding the roasted vegetables.

  • 8

    Drizzle any remaining pan juices or a light extra drizzle of olive oil over the bowl, if desired, and serve warm.

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 light yet satisfying bowl featuring tender grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables drizzled with olive oil. This dish is perfectly crafted to meet your mid-day energy needs with a harmonious balance of flavors.

NUTRITION

431kcal
Protein
17g
Fat
30.1g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

40 grams Chicken Breast

62 grams Cooked Quinoa

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 tablespoons Extra Virgin Olive Oil

Salt, Black Pepper, Garlic Powder, Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt, black pepper, garlic powder, and paprika.

  • 3

    Grill the chicken over medium-high heat until cooked through (about 4-5 minutes per side). Once done, let it rest and then slice into bite-sized pieces. Ensure the portion used is about 40 grams.

  • 4

    In a small pot, reheat or prepare the cooked quinoa if needed so that you have approximately 62 grams ready.

  • 5

    Meanwhile, toss the mixed bell pepper, zucchini, and red onion in a bowl with the olive oil, a pinch of salt, and black pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Assemble your bowl by layering the quinoa as the base, topping it with the grilled chicken slices, and then adding the roasted vegetables.

  • 8

    Drizzle any remaining pan juices or a light extra drizzle of olive oil over the bowl, if desired, and serve warm.