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

Savor a vibrant power bowl featuring grilled chicken, light and fluffy quinoa, and a colorful medley of roasted vegetables paired with tender sweet potato cubes and creamy avocado, all finished with a tangy tahini-lemon dressing. This hearty, nutrient-packed bowl strikes a perfect balance of flavor and wholesome goodness.

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NUTRITION

738kcal
Protein
36.1g
Fat
37.8g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 small Roasted Sweet Potato

1/4 Avocado

1 tbsp + 1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

Salt, Pepper, Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and garlic powder. Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred. Let rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, toss diced sweet potato cubes and a mix of bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes or until tender and slightly caramelized.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork and set aside.

  • 5

    In a small bowl, whisk together tahini and lemon juice to create a light dressing.

  • 6

    Assemble your power bowl by layering the cooked quinoa, roasted vegetables, sweet potato cubes, and sliced grilled chicken. Top with avocado slices.

  • 7

    Drizzle the tahini-lemon dressing over the bowl, adjust seasonings if needed, and serve warm.

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

Savor a vibrant power bowl featuring grilled chicken, light and fluffy quinoa, and a colorful medley of roasted vegetables paired with tender sweet potato cubes and creamy avocado, all finished with a tangy tahini-lemon dressing. This hearty, nutrient-packed bowl strikes a perfect balance of flavor and wholesome goodness.

NUTRITION

738kcal
Protein
36.1g
Fat
37.8g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 small Roasted Sweet Potato

1/4 Avocado

1 tbsp + 1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

Salt, Pepper, Garlic Powder to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and garlic powder. Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred. Let rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, toss diced sweet potato cubes and a mix of bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes or until tender and slightly caramelized.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork and set aside.

  • 5

    In a small bowl, whisk together tahini and lemon juice to create a light dressing.

  • 6

    Assemble your power bowl by layering the cooked quinoa, roasted vegetables, sweet potato cubes, and sliced grilled chicken. Top with avocado slices.

  • 7

    Drizzle the tahini-lemon dressing over the bowl, adjust seasonings if needed, and serve warm.