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 vibrant bowl featuring a delicate balance of lightly grilled chicken, fluffy quinoa, and an assortment of roasted vegetables. Finished with a drizzle of olive oil, every bite offers an appealing mix of warm, savory flavors perfect for a nourishing midday meal.

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NUTRITION

407kcal
Protein
14.6g
Fat
26g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 ounce grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup mixed roasted Vegetables

1 tablespoon olive oil (dressing)

2 teaspoons olive oil (roasting)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the chopped vegetables (such as zucchini, bell pepper, and red onion) with 2 teaspoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for approximately 20-25 minutes, until tender and slightly caramelized.

  • 4

    Meanwhile, grill the 1 ounce chicken breast until cooked through, about 4-5 minutes per side on a medium-high grill.

  • 5

    Prepare 1/2 cup of cooked quinoa according to package instructions.

  • 6

    To assemble the bowl, layer the cooked quinoa as the base, top with the grilled chicken, and add the roasted vegetables.

  • 7

    Drizzle 1 tablespoon of olive oil over the bowl for added flavor and a smooth finish.

  • 8

    Serve warm and enjoy your light yet satisfying 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

A vibrant bowl featuring a delicate balance of lightly grilled chicken, fluffy quinoa, and an assortment of roasted vegetables. Finished with a drizzle of olive oil, every bite offers an appealing mix of warm, savory flavors perfect for a nourishing midday meal.

NUTRITION

407kcal
Protein
14.6g
Fat
26g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 ounce grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup mixed roasted Vegetables

1 tablespoon olive oil (dressing)

2 teaspoons olive oil (roasting)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the chopped vegetables (such as zucchini, bell pepper, and red onion) with 2 teaspoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for approximately 20-25 minutes, until tender and slightly caramelized.

  • 4

    Meanwhile, grill the 1 ounce chicken breast until cooked through, about 4-5 minutes per side on a medium-high grill.

  • 5

    Prepare 1/2 cup of cooked quinoa according to package instructions.

  • 6

    To assemble the bowl, layer the cooked quinoa as the base, top with the grilled chicken, and add the roasted vegetables.

  • 7

    Drizzle 1 tablespoon of olive oil over the bowl for added flavor and a smooth finish.

  • 8

    Serve warm and enjoy your light yet satisfying lunch.