Grilled Chicken Power Bowl with Roasted Vegetables

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

Grilled Chicken Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Power Bowl with Roasted Vegetables

Enjoy a vibrant power bowl featuring succulent grilled chicken breast atop a bed of fresh spinach and fluffy quinoa, accompanied by a medley of roasted red bell pepper, zucchini, and red onion. Lightly tossed in a hint of olive oil and aromatic herbs, this bowl brings a satisfying balance of lean protein and nutrient-dense vegetables for a power-packed meal.

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NUTRITION

316kcal
Protein
40.1g
Fat
7.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 tsp Olive Oil

1 cup Baby Spinach

1/4 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables lightly with olive oil, salt, pepper, and your choice of dried herbs.

  • 4

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, grill the chicken breast until it reaches an internal temperature of 165°F. Allow it to rest for a few minutes before slicing.

  • 6

    Assemble the power bowl by placing the baby spinach at the base, followed by the quarter cup of cooked quinoa.

  • 7

    Top with the roasted vegetables and sliced grilled chicken.

  • 8

    Serve immediately, enjoying the colorful, nutrient-packed layers of flavor.

Grilled Chicken Power Bowl with Roasted Vegetables

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

Grilled Chicken Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Power Bowl with Roasted Vegetables

Enjoy a vibrant power bowl featuring succulent grilled chicken breast atop a bed of fresh spinach and fluffy quinoa, accompanied by a medley of roasted red bell pepper, zucchini, and red onion. Lightly tossed in a hint of olive oil and aromatic herbs, this bowl brings a satisfying balance of lean protein and nutrient-dense vegetables for a power-packed meal.

NUTRITION

316kcal
Protein
40.1g
Fat
7.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 tsp Olive Oil

1 cup Baby Spinach

1/4 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables lightly with olive oil, salt, pepper, and your choice of dried herbs.

  • 4

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, grill the chicken breast until it reaches an internal temperature of 165°F. Allow it to rest for a few minutes before slicing.

  • 6

    Assemble the power bowl by placing the baby spinach at the base, followed by the quarter cup of cooked quinoa.

  • 7

    Top with the roasted vegetables and sliced grilled chicken.

  • 8

    Serve immediately, enjoying the colorful, nutrient-packed layers of flavor.