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

Savor the delightful balance of a warm, colorful bowl featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables, all lightly drizzled with extra virgin olive oil and garnished with creamy avocado. This vibrant dish delivers a satisfying and wholesome experience with just the right touch of healthy fats and subtle, aromatic flavors.

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NUTRITION

460kcal
Protein
16g
Fat
30.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

25g Chicken Breast (grilled)

1/3 cup cooked Quinoa

200g Mixed Roasted Vegetables (bell pepper, zucchini, red onion)

1/4 medium Avocado

4.5 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Lightly season the chicken breast with salt, pepper, and your choice of herbs. Grill for about 3-4 minutes per side until just cooked through. Allow it to rest, then slice into bite-size pieces.

  • 3

    Prepare the quinoa according to package instructions if not already cooked; fluff with a fork.

  • 4

    Toss a mix of chopped bell pepper, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Assemble your bowl by layering the cooked quinoa as a base, then add the roasted vegetables and grilled chicken slices.

  • 6

    Top with small pieces of avocado and drizzle the remaining olive oil over the entire bowl.

  • 7

    Finish with a sprinkle of your favorite fresh herbs if desired and serve immediately.

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

Savor the delightful balance of a warm, colorful bowl featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables, all lightly drizzled with extra virgin olive oil and garnished with creamy avocado. This vibrant dish delivers a satisfying and wholesome experience with just the right touch of healthy fats and subtle, aromatic flavors.

NUTRITION

460kcal
Protein
16g
Fat
30.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

25g Chicken Breast (grilled)

1/3 cup cooked Quinoa

200g Mixed Roasted Vegetables (bell pepper, zucchini, red onion)

1/4 medium Avocado

4.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Lightly season the chicken breast with salt, pepper, and your choice of herbs. Grill for about 3-4 minutes per side until just cooked through. Allow it to rest, then slice into bite-size pieces.

  • 3

    Prepare the quinoa according to package instructions if not already cooked; fluff with a fork.

  • 4

    Toss a mix of chopped bell pepper, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Assemble your bowl by layering the cooked quinoa as a base, then add the roasted vegetables and grilled chicken slices.

  • 6

    Top with small pieces of avocado and drizzle the remaining olive oil over the entire bowl.

  • 7

    Finish with a sprinkle of your favorite fresh herbs if desired and serve immediately.