Grilled Chicken and Veggie Quinoa Bowl with Lemon Vinaigrette

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

Grilled Chicken and Veggie Quinoa Bowl with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Quinoa Bowl with Lemon Vinaigrette

Savor a bright, balanced bowl featuring perfectly grilled chicken breast paired with sautéed bell peppers and zucchini over a bed of fluffy quinoa, finished with a zesty lemon vinaigrette. This dish is light yet satisfying, ideal for a nutritious lunch that fuels your day.

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NUTRITION

330kcal
Protein
31.7g
Fat
9.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper (chopped)

1/2 medium Zucchini (sliced)

1 tsp Extra-Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, black pepper, and a sprinkle of garlic powder.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, heat the olive oil in a skillet over medium heat. Add the chopped red bell pepper and zucchini slices, sautéing for 3-4 minutes until they are tender but still crisp.

  • 5

    If your quinoa is not pre-cooked, cook it according to package instructions. Use about 1/2 cup cooked quinoa for this serving.

  • 6

    In a small bowl, mix the fresh lemon juice with a pinch of salt, pepper, and a dash of garlic powder to create a zesty vinaigrette.

  • 7

    Assemble the bowl by placing the quinoa at the base, then topping it with the grilled chicken slices and sautéed vegetables. Drizzle the lemon vinaigrette over the top and serve immediately.

Grilled Chicken and Veggie Quinoa Bowl with Lemon Vinaigrette

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

Grilled Chicken and Veggie Quinoa Bowl with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Quinoa Bowl with Lemon Vinaigrette

Savor a bright, balanced bowl featuring perfectly grilled chicken breast paired with sautéed bell peppers and zucchini over a bed of fluffy quinoa, finished with a zesty lemon vinaigrette. This dish is light yet satisfying, ideal for a nutritious lunch that fuels your day.

NUTRITION

330kcal
Protein
31.7g
Fat
9.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper (chopped)

1/2 medium Zucchini (sliced)

1 tsp Extra-Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, black pepper, and a sprinkle of garlic powder.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, heat the olive oil in a skillet over medium heat. Add the chopped red bell pepper and zucchini slices, sautéing for 3-4 minutes until they are tender but still crisp.

  • 5

    If your quinoa is not pre-cooked, cook it according to package instructions. Use about 1/2 cup cooked quinoa for this serving.

  • 6

    In a small bowl, mix the fresh lemon juice with a pinch of salt, pepper, and a dash of garlic powder to create a zesty vinaigrette.

  • 7

    Assemble the bowl by placing the quinoa at the base, then topping it with the grilled chicken slices and sautéed vegetables. Drizzle the lemon vinaigrette over the top and serve immediately.