Grilled Chicken and Quinoa Vegetable Bowl

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

Grilled Chicken and Quinoa Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Vegetable Bowl

Enjoy a vibrant bowl combining tender grilled chicken, fluffy quinoa, and a medley of grilled vegetables. A light olive oil drizzle rounds out this balanced, flavorful, and appealing meal perfect for a midday boost.

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NUTRITION

299kcal
Protein
16g
Fat
12.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Chicken Breast (approx 35g)

0.5 cup Cooked Quinoa (approx 92g)

1 cup Mixed Vegetables (Bell Pepper & Zucchini, approx 150g)

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs. Grill for about 3-4 minutes per side until fully cooked, then rest and slice into strips.

  • 3

    If not already prepared, cook quinoa according to package instructions, usually simmering 1 part quinoa with 2 parts water until tender.

  • 4

    Toss chopped bell pepper and zucchini with a light spray of olive oil, salt, and pepper, then grill until tender and slightly charred.

  • 5

    In a bowl, combine the quinoa, grilled vegetables, and sliced chicken. Drizzle the remaining olive oil over the top and gently toss to combine.

  • 6

    Serve warm, enjoying a fresh and balanced mix of flavors and textures.

Grilled Chicken and Quinoa Vegetable Bowl

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

Grilled Chicken and Quinoa Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Vegetable Bowl

Enjoy a vibrant bowl combining tender grilled chicken, fluffy quinoa, and a medley of grilled vegetables. A light olive oil drizzle rounds out this balanced, flavorful, and appealing meal perfect for a midday boost.

NUTRITION

299kcal
Protein
16g
Fat
12.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Chicken Breast (approx 35g)

0.5 cup Cooked Quinoa (approx 92g)

1 cup Mixed Vegetables (Bell Pepper & Zucchini, approx 150g)

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs. Grill for about 3-4 minutes per side until fully cooked, then rest and slice into strips.

  • 3

    If not already prepared, cook quinoa according to package instructions, usually simmering 1 part quinoa with 2 parts water until tender.

  • 4

    Toss chopped bell pepper and zucchini with a light spray of olive oil, salt, and pepper, then grill until tender and slightly charred.

  • 5

    In a bowl, combine the quinoa, grilled vegetables, and sliced chicken. Drizzle the remaining olive oil over the top and gently toss to combine.

  • 6

    Serve warm, enjoying a fresh and balanced mix of flavors and textures.