Grilled Chicken and Quinoa 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 and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

A vibrant power bowl featuring tender grilled chicken, a sprinkle of light quinoa, and a medley of beautifully roasted vegetables, finished with creamy avocado and a generous drizzle of extra-virgin olive oil. This dish packs a punch of flavor, color, and texture for a satisfying lunch that energizes without tipping your protein and calorie goals.

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NUTRITION

312kcal
Protein
15.8g
Fat
21.6g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz grilled Chicken Breast

1/8 cup cooked Quinoa

1 cup mixed roasted Vegetables (Zucchini & Bell Pepper)

1/4 medium Avocado

3 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped zucchini and bell pepper with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables for about 20 minutes, or until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast lightly with salt and pepper. Grill the chicken until fully cooked and lightly charred, then slice into strips.

  • 4

    In a bowl, combine the measured cooked quinoa with the roasted vegetables.

  • 5

    Add the sliced chicken on top of the quinoa and vegetables.

  • 6

    Cube or slice the avocado and gently layer it over the bowl.

  • 7

    Drizzle the remaining olive oil and lemon juice over the ingredients.

  • 8

    Serve immediately and enjoy this balanced power bowl.

Grilled Chicken and Quinoa 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 and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

A vibrant power bowl featuring tender grilled chicken, a sprinkle of light quinoa, and a medley of beautifully roasted vegetables, finished with creamy avocado and a generous drizzle of extra-virgin olive oil. This dish packs a punch of flavor, color, and texture for a satisfying lunch that energizes without tipping your protein and calorie goals.

NUTRITION

312kcal
Protein
15.8g
Fat
21.6g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz grilled Chicken Breast

1/8 cup cooked Quinoa

1 cup mixed roasted Vegetables (Zucchini & Bell Pepper)

1/4 medium Avocado

3 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped zucchini and bell pepper with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables for about 20 minutes, or until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast lightly with salt and pepper. Grill the chicken until fully cooked and lightly charred, then slice into strips.

  • 4

    In a bowl, combine the measured cooked quinoa with the roasted vegetables.

  • 5

    Add the sliced chicken on top of the quinoa and vegetables.

  • 6

    Cube or slice the avocado and gently layer it over the bowl.

  • 7

    Drizzle the remaining olive oil and lemon juice over the ingredients.

  • 8

    Serve immediately and enjoy this balanced power bowl.