Name: Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 ounce Chicken Breast (28g); 1/2 cup Cooked Quinoa (93g); 1 cup Assorted Roasted Vegetables (120g); 2 teaspoons Olive Oil (for roasting) (10g); 1 tablespoon Olive Oil (for dressing) (15g); 1/4 portion Avocado (50g)

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

A vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, perfectly roasted vegetables, and a rich drizzle of olive oil and avocado for a delightful burst of flavors and textures.

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NUTRITION

Protein

15.6g

Fat

32.8g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast (28g)

1/2 cup Cooked Quinoa (93g)

1 cup Assorted Roasted Vegetables (120g)

2 teaspoons Olive Oil (for roasting) (10g)

1 tablespoon Olive Oil (for dressing) (15g)

1/4 portion Avocado (50g)

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PREPARATION

1
Preheat your oven to 425°F. Toss the chopped assorted vegetables (bell peppers, zucchini, and red onion) with 2 teaspoons of olive oil, salt, and pepper.
2
Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.
3
Meanwhile, season the chicken breast lightly with salt, pepper, and your choice of herbs. Grill the chicken over medium heat until fully cooked, about 4-5 minutes per side. Once done, thinly slice the chicken.
4
Prepare cooked quinoa if not already done, ensuring a fluffy texture.
5
In a bowl, combine the quinoa, roasted vegetables, and grilled chicken slices. Drizzle with 1 tablespoon olive oil as a dressing.
6
Top with sliced avocado and gently toss everything together or serve the avocado on top. Enjoy your balanced and flavorful lunch bowl.