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

Enjoy a vibrant bowl featuring tender grilled chicken, fluffy quinoa, and perfectly roasted vegetables, all finished with a zesty lemon-olive oil dressing and a hint of creamy avocado. This meal balances light protein with healthy fats and whole food carbohydrates for a refreshing midday boost.

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NUTRITION

578kcal
Protein
21g
Fat
33.4g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz grilled chicken breast

0.75 cup cooked quinoa

0.5 cup roasted bell pepper

0.5 cup roasted zucchini

0.25 cup roasted red onion

0.25 portion avocado

1 tbsp olive oil

0.5 tbsp additional olive oil

1 tsp lemon juice

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs. Grill the chicken until just cooked through, then slice it thinly.

  • 3

    Prepare the vegetables by chopping bell pepper, zucchini, and red onion into bite-friendly pieces. Toss them in a small amount of olive oil, salt, and pepper.

  • 4

    Roast the vegetables on a baking sheet for about 20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, prepare the quinoa as per package instructions, then measure out 0.75 cup of cooked quinoa.

  • 6

    In a bowl, combine the quinoa with the roasted vegetables. Add the sliced grilled chicken on top.

  • 7

    Dice the avocado and gently fold it into the bowl.

  • 8

    In a small container, mix 1 tsp lemon juice with 1 tbsp olive oil and drizzle over the bowl, then add an extra 0.5 tbsp olive oil for extra richness.

  • 9

    Toss everything together lightly and serve warm.

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

Enjoy a vibrant bowl featuring tender grilled chicken, fluffy quinoa, and perfectly roasted vegetables, all finished with a zesty lemon-olive oil dressing and a hint of creamy avocado. This meal balances light protein with healthy fats and whole food carbohydrates for a refreshing midday boost.

NUTRITION

578kcal
Protein
21g
Fat
33.4g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz grilled chicken breast

0.75 cup cooked quinoa

0.5 cup roasted bell pepper

0.5 cup roasted zucchini

0.25 cup roasted red onion

0.25 portion avocado

1 tbsp olive oil

0.5 tbsp additional olive oil

1 tsp lemon juice

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs. Grill the chicken until just cooked through, then slice it thinly.

  • 3

    Prepare the vegetables by chopping bell pepper, zucchini, and red onion into bite-friendly pieces. Toss them in a small amount of olive oil, salt, and pepper.

  • 4

    Roast the vegetables on a baking sheet for about 20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, prepare the quinoa as per package instructions, then measure out 0.75 cup of cooked quinoa.

  • 6

    In a bowl, combine the quinoa with the roasted vegetables. Add the sliced grilled chicken on top.

  • 7

    Dice the avocado and gently fold it into the bowl.

  • 8

    In a small container, mix 1 tsp lemon juice with 1 tbsp olive oil and drizzle over the bowl, then add an extra 0.5 tbsp olive oil for extra richness.

  • 9

    Toss everything together lightly and serve warm.