Grilled Chicken and 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 and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Savor a vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, complemented by a medley of oven-roasted vegetables. Finished with a silky avocado touch and an extra drizzle of olive oil, this dish offers a delightful balance of textures and flavors perfect for a satisfying mid-day meal.

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NUTRITION

491kcal
Protein
19.5g
Fat
34g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast (~50g)

1/2 cup Cooked Quinoa (~92g)

1 cup Roasted Vegetable Mix (~165g)

1.5 tbsp Olive Oil (for roasting)

1/4 Avocado (~50g)

1 tsp Extra Virgin Olive Oil (drizzle)

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PREPARATION

  • 1

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

  • 2

    Toss your vegetable mix (broccoli, bell pepper, zucchini) with 1.5 tablespoons of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred on the edges.

  • 4

    Meanwhile, grill the chicken breast until fully cooked. For this recipe, use about 1.75 ounces (roughly 50 grams) of chicken, seasoned lightly with salt, pepper, and any herbs of your choice.

  • 5

    Prepare 1/2 cup of cooked quinoa according to package instructions.

  • 6

    Assemble the bowl by placing the quinoa at the base, topping with grilled chicken and roasted vegetables.

  • 7

    Slice 1/4 of an avocado and gently arrange on top.

  • 8

    Finish with a drizzle of 1 teaspoon extra virgin olive oil for added richness.

  • 9

    Serve warm and enjoy your balanced, flavorful lunch bowl.

Grilled Chicken and 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 and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Savor a vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, complemented by a medley of oven-roasted vegetables. Finished with a silky avocado touch and an extra drizzle of olive oil, this dish offers a delightful balance of textures and flavors perfect for a satisfying mid-day meal.

NUTRITION

491kcal
Protein
19.5g
Fat
34g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast (~50g)

1/2 cup Cooked Quinoa (~92g)

1 cup Roasted Vegetable Mix (~165g)

1.5 tbsp Olive Oil (for roasting)

1/4 Avocado (~50g)

1 tsp Extra Virgin Olive Oil (drizzle)

PREPARATION

  • 1

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

  • 2

    Toss your vegetable mix (broccoli, bell pepper, zucchini) with 1.5 tablespoons of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred on the edges.

  • 4

    Meanwhile, grill the chicken breast until fully cooked. For this recipe, use about 1.75 ounces (roughly 50 grams) of chicken, seasoned lightly with salt, pepper, and any herbs of your choice.

  • 5

    Prepare 1/2 cup of cooked quinoa according to package instructions.

  • 6

    Assemble the bowl by placing the quinoa at the base, topping with grilled chicken and roasted vegetables.

  • 7

    Slice 1/4 of an avocado and gently arrange on top.

  • 8

    Finish with a drizzle of 1 teaspoon extra virgin olive oil for added richness.

  • 9

    Serve warm and enjoy your balanced, flavorful lunch bowl.