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 vibrant lunch bowl featuring delicately grilled chicken paired with fluffy quinoa and a medley of roasted vegetables, all beautifully drizzled with a zesty olive oil dressing to enhance every bite.

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NUTRITION

478kcal
Protein
16.7g
Fat
22.8g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

0.8 oz Chicken Breast (23g)

1 cup Cooked Quinoa (185g)

1 cup Mixed Roasted Vegetables (150g)

1 tbsp + 1 tsp Olive Oil (20g)

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, salt, and pepper to create a simple dressing.

  • 3

    Lightly coat your mixed vegetables (such as bell pepper, zucchini, and red onion) with a bit of the dressing and spread them on a baking sheet. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, preheat a grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 5

    Grill the chicken for about 3-4 minutes per side or until just cooked through. Once done, allow it to rest briefly and then slice into bite-sized pieces.

  • 6

    Assemble the bowl by placing 1 cup of cooked quinoa as the base, topping with the roasted vegetables and grilled chicken slices.

  • 7

    Drizzle any remaining dressing over the bowl. Serve warm and enjoy your balanced and 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 vibrant lunch bowl featuring delicately grilled chicken paired with fluffy quinoa and a medley of roasted vegetables, all beautifully drizzled with a zesty olive oil dressing to enhance every bite.

NUTRITION

478kcal
Protein
16.7g
Fat
22.8g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

0.8 oz Chicken Breast (23g)

1 cup Cooked Quinoa (185g)

1 cup Mixed Roasted Vegetables (150g)

1 tbsp + 1 tsp Olive Oil (20g)

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, salt, and pepper to create a simple dressing.

  • 3

    Lightly coat your mixed vegetables (such as bell pepper, zucchini, and red onion) with a bit of the dressing and spread them on a baking sheet. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, preheat a grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 5

    Grill the chicken for about 3-4 minutes per side or until just cooked through. Once done, allow it to rest briefly and then slice into bite-sized pieces.

  • 6

    Assemble the bowl by placing 1 cup of cooked quinoa as the base, topping with the roasted vegetables and grilled chicken slices.

  • 7

    Drizzle any remaining dressing over the bowl. Serve warm and enjoy your balanced and flavorful lunch.