Grilled Chicken Quinoa Bowl with Roasted Vegetables

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

Grilled Chicken Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Vegetables

Savor a vibrant bowl featuring tender grilled chicken paired with nutty quinoa, roasted mixed vegetables, and a creamy hint of avocado. This dish harmonizes fresh, wholesome ingredients with a medley of textures and flavors, perfectly balanced to meet your lunch energy and nutritional goals.

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NUTRITION

455kcal
Protein
34.7g
Fat
15.7g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 Avocado

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped zucchini and bell pepper with 1 teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, prepare 0.75 cup of quinoa as per package instructions, typically simmering in water until fluffy.

  • 3

    Season the chicken breast lightly with salt, pepper, and your preferred herbs. Grill the 3 oz chicken on medium-high heat for about 5-6 minutes on each side until fully cooked and juicy.

  • 4

    Slice 1/4 avocado and set aside.

  • 5

    Assemble the bowl by layering quinoa at the bottom, topping it with sliced grilled chicken, roasted vegetables, and avocado slices.

  • 6

    Drizzle a little extra virgin olive oil if desired and serve warm.

Grilled Chicken Quinoa Bowl with Roasted Vegetables

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

Grilled Chicken Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Vegetables

Savor a vibrant bowl featuring tender grilled chicken paired with nutty quinoa, roasted mixed vegetables, and a creamy hint of avocado. This dish harmonizes fresh, wholesome ingredients with a medley of textures and flavors, perfectly balanced to meet your lunch energy and nutritional goals.

NUTRITION

455kcal
Protein
34.7g
Fat
15.7g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 Avocado

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped zucchini and bell pepper with 1 teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, prepare 0.75 cup of quinoa as per package instructions, typically simmering in water until fluffy.

  • 3

    Season the chicken breast lightly with salt, pepper, and your preferred herbs. Grill the 3 oz chicken on medium-high heat for about 5-6 minutes on each side until fully cooked and juicy.

  • 4

    Slice 1/4 avocado and set aside.

  • 5

    Assemble the bowl by layering quinoa at the bottom, topping it with sliced grilled chicken, roasted vegetables, and avocado slices.

  • 6

    Drizzle a little extra virgin olive oil if desired and serve warm.