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 light and vibrant bowl featuring lean grilled chicken, fluffy quinoa, and perfectly roasted zucchini and red bell pepper, all brought together with a drizzle of robust olive oil. This dish offers a satisfying medley of textures and fresh flavors ideal for a nutritious midday meal.

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NUTRITION

386kcal
Protein
20.4g
Fat
18.4g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast, grilled

0.75 cup Cooked Quinoa

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Cut zucchini and red bell pepper into bite-sized pieces, toss with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until lightly caramelized.

  • 4

    Season the chicken breast lightly and grill it until it reaches an internal temperature of 165°F, then slice into strips.

  • 5

    Warm the cooked quinoa if necessary and place it in a bowl.

  • 6

    Top the quinoa with grilled chicken and roasted vegetables.

  • 7

    Drizzle a little extra olive oil 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

A light and vibrant bowl featuring lean grilled chicken, fluffy quinoa, and perfectly roasted zucchini and red bell pepper, all brought together with a drizzle of robust olive oil. This dish offers a satisfying medley of textures and fresh flavors ideal for a nutritious midday meal.

NUTRITION

386kcal
Protein
20.4g
Fat
18.4g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast, grilled

0.75 cup Cooked Quinoa

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Cut zucchini and red bell pepper into bite-sized pieces, toss with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until lightly caramelized.

  • 4

    Season the chicken breast lightly and grill it until it reaches an internal temperature of 165°F, then slice into strips.

  • 5

    Warm the cooked quinoa if necessary and place it in a bowl.

  • 6

    Top the quinoa with grilled chicken and roasted vegetables.

  • 7

    Drizzle a little extra olive oil if desired and serve immediately.