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

A vibrant power bowl featuring tender grilled chicken complemented by nutty quinoa and a medley of roasted vegetables, finished with a hint of olive oil and a touch of creamy avocado. This meal marries bright flavors with hearty textures to satisfy your mid-day hunger while keeping your nutritional goals on track.

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NUTRITION

565kcal
Protein
40g
Fat
27.2g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Chicken Breast (~107g)

1/2 cup Cooked Quinoa (~92g)

1 cup Mixed Roasted Vegetables (~150g)

1 tbsp Olive Oil

1/4 medium Avocado (~50g)

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs. Grill for approximately 5-6 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken cooks, prepare the quinoa by cooking according to package instructions. Once cooked, set aside.

  • 4

    Chop red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet. Roast in a preheated 425°F oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Dice the avocado just before assembling the bowl.

  • 6

    To assemble, slice the grilled chicken and serve it over a base of quinoa. Add the roasted vegetables around the bowl and top with diced avocado. Optionally, drizzle with a little extra olive oil or lemon juice for added brightness.

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

A vibrant power bowl featuring tender grilled chicken complemented by nutty quinoa and a medley of roasted vegetables, finished with a hint of olive oil and a touch of creamy avocado. This meal marries bright flavors with hearty textures to satisfy your mid-day hunger while keeping your nutritional goals on track.

NUTRITION

565kcal
Protein
40g
Fat
27.2g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Chicken Breast (~107g)

1/2 cup Cooked Quinoa (~92g)

1 cup Mixed Roasted Vegetables (~150g)

1 tbsp Olive Oil

1/4 medium Avocado (~50g)

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs. Grill for approximately 5-6 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken cooks, prepare the quinoa by cooking according to package instructions. Once cooked, set aside.

  • 4

    Chop red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet. Roast in a preheated 425°F oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Dice the avocado just before assembling the bowl.

  • 6

    To assemble, slice the grilled chicken and serve it over a base of quinoa. Add the roasted vegetables around the bowl and top with diced avocado. Optionally, drizzle with a little extra olive oil or lemon juice for added brightness.