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 delicately grilled chicken paired with nutty quinoa and a colorful medley of roasted vegetables, all elevated by a rich, creamy avocado and a bright olive oil drizzle. This dish delivers a satisfying blend of textures and flavors perfect for a nourishing midday meal.

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NUTRITION

661kcal
Protein
22.8g
Fat
44.5g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil (for roasting)

1 tbsp Extra Virgin Olive Oil (for drizzling)

1 medium Avocado

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PREPARATION

  • 1

    Preheat your oven to 425°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces, then toss them with 1 teaspoon of olive oil, salt, and pepper.

  • 2

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

  • 3

    While the vegetables roast, rinse the quinoa under cold water and cook it according to package instructions until it’s fluffy and tender.

  • 4

    Season the chicken breast lightly with salt and pepper. Grill the chicken over medium-high heat for about 4-5 minutes per side until fully cooked. Once done, allow it to rest and then slice it into strips.

  • 5

    Slice the avocado and set aside.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken. Top with sliced avocado and drizzle 1 tablespoon of extra virgin olive oil over the bowl.

  • 7

    Serve warm and enjoy this balanced, flavor-packed lunch.

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 delicately grilled chicken paired with nutty quinoa and a colorful medley of roasted vegetables, all elevated by a rich, creamy avocado and a bright olive oil drizzle. This dish delivers a satisfying blend of textures and flavors perfect for a nourishing midday meal.

NUTRITION

661kcal
Protein
22.8g
Fat
44.5g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil (for roasting)

1 tbsp Extra Virgin Olive Oil (for drizzling)

1 medium Avocado

PREPARATION

  • 1

    Preheat your oven to 425°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces, then toss them with 1 teaspoon of olive oil, salt, and pepper.

  • 2

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

  • 3

    While the vegetables roast, rinse the quinoa under cold water and cook it according to package instructions until it’s fluffy and tender.

  • 4

    Season the chicken breast lightly with salt and pepper. Grill the chicken over medium-high heat for about 4-5 minutes per side until fully cooked. Once done, allow it to rest and then slice it into strips.

  • 5

    Slice the avocado and set aside.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken. Top with sliced avocado and drizzle 1 tablespoon of extra virgin olive oil over the bowl.

  • 7

    Serve warm and enjoy this balanced, flavor-packed lunch.