Grilled Chicken and Quinoa Bowl with Roasted Vegetables and Dried Cranberries

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 and Dried Cranberries

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables and Dried Cranberries

A vibrant, balanced bowl featuring succulent grilled chicken lightly seasoned for a smoky finish, paired with fluffy quinoa, perfectly roasted seasonal vegetables, and a sprinkle of dried cranberries. A hint of tangy Greek yogurt dressing with olive oil brings everything together for a satisfying, wholesome lunch.

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NUTRITION

554kcal
Protein
35g
Fat
20.1g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

1 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Dried Cranberries

2 tbsp Plain Nonfat Greek Yogurt

1.5 tbsp Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your grill and lightly oil the grates to prevent sticking.

  • 2

    Season the chicken breast with a pinch of salt and black pepper. Grill the chicken over medium heat for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked. Fluff with a fork once done.

  • 4

    Toss the mixed vegetables in a small amount of olive oil, salt, and pepper, then roast them in a preheated oven at 400°F for about 15-20 minutes until they are tender and slightly caramelized.

  • 5

    In a small bowl, whisk together the plain nonfat Greek yogurt with a small drizzle from the extra virgin olive oil to create a light dressing.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the bowl by placing a bed of quinoa, then layering the roasted vegetables and chicken strips on top. Sprinkle the dried cranberries over the bowl.

  • 8

    Drizzle the yogurt dressing evenly over the assembled bowl and serve immediately.

Grilled Chicken and Quinoa Bowl with Roasted Vegetables and Dried Cranberries

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 and Dried Cranberries

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables and Dried Cranberries

A vibrant, balanced bowl featuring succulent grilled chicken lightly seasoned for a smoky finish, paired with fluffy quinoa, perfectly roasted seasonal vegetables, and a sprinkle of dried cranberries. A hint of tangy Greek yogurt dressing with olive oil brings everything together for a satisfying, wholesome lunch.

NUTRITION

554kcal
Protein
35g
Fat
20.1g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

1 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Dried Cranberries

2 tbsp Plain Nonfat Greek Yogurt

1.5 tbsp Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your grill and lightly oil the grates to prevent sticking.

  • 2

    Season the chicken breast with a pinch of salt and black pepper. Grill the chicken over medium heat for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked. Fluff with a fork once done.

  • 4

    Toss the mixed vegetables in a small amount of olive oil, salt, and pepper, then roast them in a preheated oven at 400°F for about 15-20 minutes until they are tender and slightly caramelized.

  • 5

    In a small bowl, whisk together the plain nonfat Greek yogurt with a small drizzle from the extra virgin olive oil to create a light dressing.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the bowl by placing a bed of quinoa, then layering the roasted vegetables and chicken strips on top. Sprinkle the dried cranberries over the bowl.

  • 8

    Drizzle the yogurt dressing evenly over the assembled bowl and serve immediately.