Grilled Chicken and Quinoa Power Bowl with Crunchy 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 Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Crunchy Vegetables

Enjoy a vibrant and satisfying lunch bowl featuring tender grilled chicken breast paired with fluffy quinoa and a colorful mix of crunchy vegetables, accented with creamy avocado and a zesty olive oil dressing. It's a clean and balanced meal that delights your palate while fueling your day.

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NUTRITION

515kcal
Protein
33.1g
Fat
26.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Crunchy Vegetables

1/4 Avocado

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and 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 and pepper. Grill for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked.

  • 4

    Chop a mix of crunchy vegetables such as red bell pepper, cucumber, and carrot into bite-sized pieces.

  • 5

    Slice the avocado into cubes and combine with the vegetables.

  • 6

    In a small bowl, whisk together olive oil and lemon juice with a pinch of salt and pepper to create a light dressing.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, topping it with the grilled chicken, and then the crunchy vegetable and avocado mix.

  • 8

    Drizzle the lemon-olive oil dressing over the bowl and serve immediately.

Grilled Chicken and Quinoa Power Bowl with Crunchy 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 Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Crunchy Vegetables

Enjoy a vibrant and satisfying lunch bowl featuring tender grilled chicken breast paired with fluffy quinoa and a colorful mix of crunchy vegetables, accented with creamy avocado and a zesty olive oil dressing. It's a clean and balanced meal that delights your palate while fueling your day.

NUTRITION

515kcal
Protein
33.1g
Fat
26.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Crunchy Vegetables

1/4 Avocado

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked.

  • 4

    Chop a mix of crunchy vegetables such as red bell pepper, cucumber, and carrot into bite-sized pieces.

  • 5

    Slice the avocado into cubes and combine with the vegetables.

  • 6

    In a small bowl, whisk together olive oil and lemon juice with a pinch of salt and pepper to create a light dressing.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, topping it with the grilled chicken, and then the crunchy vegetable and avocado mix.

  • 8

    Drizzle the lemon-olive oil dressing over the bowl and serve immediately.