Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Savor a nourishing bowl that features tender grilled chicken balanced with fluffy quinoa, vibrant roasted vegetables, and a silky touch of avocado. This power bowl, finished with a light drizzle of olive oil and a hint of chickpeas, offers a symphony of textures and flavors to keep you energized through the day.

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NUTRITION

528kcal
Protein
32.3g
Fat
24.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

2 teaspoons Olive Oil

1/2 Avocado

1/8 cup Chickpeas

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs; then grill over medium-high heat until fully cooked and neatly charred on the exterior, about 4-5 minutes per side. Slice into strips.

  • 3

    Rinse and cook quinoa according to package instructions until fluffy.

  • 4

    Chop broccoli, zucchini, and red bell pepper into bite-sized pieces, toss with 1 teaspoon olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Lightly mash the avocado and season it with a pinch of salt, then set aside.

  • 6

    For assembly, start with a base of cooked quinoa in a bowl, then arrange the grilled chicken slices, roasted vegetables, and a small portion of chickpeas. Top with the mashed avocado and drizzle the remaining olive oil over the bowl.

  • 7

    Serve warm and enjoy your energizing power bowl!

Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Savor a nourishing bowl that features tender grilled chicken balanced with fluffy quinoa, vibrant roasted vegetables, and a silky touch of avocado. This power bowl, finished with a light drizzle of olive oil and a hint of chickpeas, offers a symphony of textures and flavors to keep you energized through the day.

NUTRITION

528kcal
Protein
32.3g
Fat
24.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

2 teaspoons Olive Oil

1/2 Avocado

1/8 cup Chickpeas

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs; then grill over medium-high heat until fully cooked and neatly charred on the exterior, about 4-5 minutes per side. Slice into strips.

  • 3

    Rinse and cook quinoa according to package instructions until fluffy.

  • 4

    Chop broccoli, zucchini, and red bell pepper into bite-sized pieces, toss with 1 teaspoon olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Lightly mash the avocado and season it with a pinch of salt, then set aside.

  • 6

    For assembly, start with a base of cooked quinoa in a bowl, then arrange the grilled chicken slices, roasted vegetables, and a small portion of chickpeas. Top with the mashed avocado and drizzle the remaining olive oil over the bowl.

  • 7

    Serve warm and enjoy your energizing power bowl!