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

Savor a vibrant bowl featuring delicately grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables, accented by creamy avocado and a drizzle of tangy tahini dressing. A balanced dish with lively textures and layers of flavor, perfect for a nutritious lunch.

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NUTRITION

616kcal
Protein
17.3g
Fat
46.1g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 ounce grilled chicken breast (28g)

1/2 cup cooked quinoa (93g)

1 cup roasted mixed vegetables (150g)

2 tablespoons extra virgin olive oil

1/4 avocado (50g)

1 tablespoon tahini

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss a mix of chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.

  • 3

    Season the chicken breast lightly with salt, pepper, and any desired herbs. Grill the chicken over medium-high heat for 5-6 minutes on each side until fully cooked, then slice thinly.

  • 4

    Prepare quinoa as per package instructions; once cooked, fluff with a fork.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and sliced grilled chicken. Top with diced avocado.

  • 6

    Drizzle tahini over the assembled bowl and add a little more olive oil if desired. Serve warm and enjoy.

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

Savor a vibrant bowl featuring delicately grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables, accented by creamy avocado and a drizzle of tangy tahini dressing. A balanced dish with lively textures and layers of flavor, perfect for a nutritious lunch.

NUTRITION

616kcal
Protein
17.3g
Fat
46.1g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 ounce grilled chicken breast (28g)

1/2 cup cooked quinoa (93g)

1 cup roasted mixed vegetables (150g)

2 tablespoons extra virgin olive oil

1/4 avocado (50g)

1 tablespoon tahini

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss a mix of chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.

  • 3

    Season the chicken breast lightly with salt, pepper, and any desired herbs. Grill the chicken over medium-high heat for 5-6 minutes on each side until fully cooked, then slice thinly.

  • 4

    Prepare quinoa as per package instructions; once cooked, fluff with a fork.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and sliced grilled chicken. Top with diced avocado.

  • 6

    Drizzle tahini over the assembled bowl and add a little more olive oil if desired. Serve warm and enjoy.