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

A vibrant bowl featuring lightly grilled chicken, fluffy quinoa, and a medley of roasted vegetables drizzled with a rich olive oil and avocado infusion. This dish is perfectly balanced, offering subtle flavors and a satisfying texture while keeping the overall protein and calorie content in check.

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NUTRITION

373kcal
Protein
13.9g
Fat
25g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/3 cup cooked Quinoa

1 cup Roasted Mixed Vegetables

4 tsp Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to roast the vegetables.

  • 2

    Chop a mix of bell peppers, zucchini, and red onion into even pieces. Toss the vegetables with 2 teaspoons of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred, stirring once halfway through.

  • 4

    Lightly season a 1 ounce chicken breast and grill it over medium-high heat for 3-4 minutes per side until fully cooked and nicely charred. Once done, slice into strips.

  • 5

    Prepare 1/3 cup of cooked quinoa if not already made.

  • 6

    In a bowl, combine quinoa, roasted vegetables, and grilled chicken. Drizzle the remaining 2 teaspoons of olive oil over the top.

  • 7

    Gently fold in 1/4 of a diced medium avocado to add creaminess.

  • 8

    Serve warm and enjoy your balanced, flavorful bowl!

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

A vibrant bowl featuring lightly grilled chicken, fluffy quinoa, and a medley of roasted vegetables drizzled with a rich olive oil and avocado infusion. This dish is perfectly balanced, offering subtle flavors and a satisfying texture while keeping the overall protein and calorie content in check.

NUTRITION

373kcal
Protein
13.9g
Fat
25g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/3 cup cooked Quinoa

1 cup Roasted Mixed Vegetables

4 tsp Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to roast the vegetables.

  • 2

    Chop a mix of bell peppers, zucchini, and red onion into even pieces. Toss the vegetables with 2 teaspoons of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred, stirring once halfway through.

  • 4

    Lightly season a 1 ounce chicken breast and grill it over medium-high heat for 3-4 minutes per side until fully cooked and nicely charred. Once done, slice into strips.

  • 5

    Prepare 1/3 cup of cooked quinoa if not already made.

  • 6

    In a bowl, combine quinoa, roasted vegetables, and grilled chicken. Drizzle the remaining 2 teaspoons of olive oil over the top.

  • 7

    Gently fold in 1/4 of a diced medium avocado to add creaminess.

  • 8

    Serve warm and enjoy your balanced, flavorful bowl!