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 lightly grilled chicken, fluffy quinoa, and an assortment of roasted vegetables crowned with fresh spinach and creamy avocado. This bowl is delicately balanced in flavors and textures to deliver a light yet satisfying lunch experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

445kcal
Protein
20.5g
Fat
17.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 oz Chicken Breast

1 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Baby Spinach

1/4 Avocado

2 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Season the 1 oz chicken breast lightly with salt and pepper. Grill for about 3-4 minutes per side until cooked through.

  • 3

    Meanwhile, prepare mixed vegetables (such as bell peppers, zucchini, and red onion) by tossing them in 1 tsp olive oil, salt, and pepper. Roast in a preheated 400°F oven for about 15 minutes until tender and slightly charred.

  • 4

    If not already cooked, prepare quinoa according to package instructions and measure out 1 cup cooked.

  • 5

    In a bowl, layer the cooked quinoa, grilled chicken (sliced), roasted vegetables, and a cup of fresh baby spinach.

  • 6

    Top with 1/4 sliced avocado and drizzle the remaining 1 tsp olive oil over the bowl.

  • 7

    Gently toss the ingredients to combine 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

Enjoy a vibrant bowl featuring lightly grilled chicken, fluffy quinoa, and an assortment of roasted vegetables crowned with fresh spinach and creamy avocado. This bowl is delicately balanced in flavors and textures to deliver a light yet satisfying lunch experience.

NUTRITION

445kcal
Protein
20.5g
Fat
17.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 oz Chicken Breast

1 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Baby Spinach

1/4 Avocado

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Season the 1 oz chicken breast lightly with salt and pepper. Grill for about 3-4 minutes per side until cooked through.

  • 3

    Meanwhile, prepare mixed vegetables (such as bell peppers, zucchini, and red onion) by tossing them in 1 tsp olive oil, salt, and pepper. Roast in a preheated 400°F oven for about 15 minutes until tender and slightly charred.

  • 4

    If not already cooked, prepare quinoa according to package instructions and measure out 1 cup cooked.

  • 5

    In a bowl, layer the cooked quinoa, grilled chicken (sliced), roasted vegetables, and a cup of fresh baby spinach.

  • 6

    Top with 1/4 sliced avocado and drizzle the remaining 1 tsp olive oil over the bowl.

  • 7

    Gently toss the ingredients to combine and serve immediately.