Grilled Chicken and Roasted Vegetable Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Quinoa Bowl

Savor a flavorful lunch bowl featuring perfectly grilled chicken paired with a medley of roasted sweet potato and colorful vegetables atop a bed of nutty quinoa. The dish offers a balance of lean protein and wholesome carbohydrates, complemented with a touch of olive oil to enhance the natural sweetness and crunch of the veggies.

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NUTRITION

474kcal
Protein
42.6g
Fat
10.9g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Sweet Potato

1 cup Mixed Vegetables (Bell Pepper & Zucchini)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    Peel and cube the sweet potato into 1-inch pieces. Toss them along with the mixed vegetables in olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast them in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.

  • 6

    While the vegetables roast, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, topping it with sliced grilled chicken, and adding the roasted vegetables.

  • 8

    Drizzle any remaining olive oil or a squeeze of lemon over the bowl for added brightness, if desired.

Grilled Chicken and Roasted Vegetable Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Quinoa Bowl

Savor a flavorful lunch bowl featuring perfectly grilled chicken paired with a medley of roasted sweet potato and colorful vegetables atop a bed of nutty quinoa. The dish offers a balance of lean protein and wholesome carbohydrates, complemented with a touch of olive oil to enhance the natural sweetness and crunch of the veggies.

NUTRITION

474kcal
Protein
42.6g
Fat
10.9g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Sweet Potato

1 cup Mixed Vegetables (Bell Pepper & Zucchini)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    Peel and cube the sweet potato into 1-inch pieces. Toss them along with the mixed vegetables in olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast them in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.

  • 6

    While the vegetables roast, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, topping it with sliced grilled chicken, and adding the roasted vegetables.

  • 8

    Drizzle any remaining olive oil or a squeeze of lemon over the bowl for added brightness, if desired.