Grilled Chicken and Roasted Vegetable Bowl with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Roasted Vegetable Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Quinoa

Enjoy a vibrant bowl featuring tender grilled chicken, a medley of roasted red bell pepper, zucchini, and red onion, paired with fluffy quinoa. Finished with a light Greek yogurt dressing and a subtle peanut butter drizzle for an extra layer of nutty richness, this meal delivers a satisfying balance of flavor and texture.

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NUTRITION

410kcal
Protein
38.3g
Fat
7.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.75 cup cooked Quinoa

1 serving Mixed Roasted Vegetables (Red Bell Pepper, Zucchini, Red Onion)

1 tablespoon Plain Greek Yogurt

0.5 teaspoon Peanut Butter

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken cooks, preheat your oven to 425°F.

  • 5

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces, toss them with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Roast the vegetables in the oven for 20 minutes or until they are tender and begin to char slightly.

  • 7

    Prepare the quinoa according to package instructions.

  • 8

    To assemble, place the cooked quinoa at the base of a bowl, top with sliced grilled chicken and roasted vegetables.

  • 9

    Drizzle the plain Greek yogurt over the bowl, and finish with a delicate drizzle of peanut butter to add a subtle nutty twist.

  • 10

    Serve warm and enjoy your balanced, flavorful lunch bowl.

Grilled Chicken and Roasted Vegetable Bowl with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Roasted Vegetable Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Quinoa

Enjoy a vibrant bowl featuring tender grilled chicken, a medley of roasted red bell pepper, zucchini, and red onion, paired with fluffy quinoa. Finished with a light Greek yogurt dressing and a subtle peanut butter drizzle for an extra layer of nutty richness, this meal delivers a satisfying balance of flavor and texture.

NUTRITION

410kcal
Protein
38.3g
Fat
7.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.75 cup cooked Quinoa

1 serving Mixed Roasted Vegetables (Red Bell Pepper, Zucchini, Red Onion)

1 tablespoon Plain Greek Yogurt

0.5 teaspoon Peanut Butter

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken cooks, preheat your oven to 425°F.

  • 5

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces, toss them with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Roast the vegetables in the oven for 20 minutes or until they are tender and begin to char slightly.

  • 7

    Prepare the quinoa according to package instructions.

  • 8

    To assemble, place the cooked quinoa at the base of a bowl, top with sliced grilled chicken and roasted vegetables.

  • 9

    Drizzle the plain Greek yogurt over the bowl, and finish with a delicate drizzle of peanut butter to add a subtle nutty twist.

  • 10

    Serve warm and enjoy your balanced, flavorful lunch bowl.