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 light yet flavorful lunch bowl featuring tender grilled chicken marinated in a pizza-inspired blend of tomato paste and Italian herbs. Paired with fluffy quinoa and sweet roasted vegetables, this meal brings together classic Mediterranean tastes and a modern twist for a satisfying, balanced dish.

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NUTRITION

382kcal
Protein
41.9g
Fat
11.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Tomato Paste

1/2 tsp Italian Seasoning

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    In a small bowl, combine tomato paste, Italian seasoning, garlic powder, a pinch of salt, and pepper. Rub the mixture evenly over the chicken breast.

  • 2

    Preheat your grill to medium-high heat. Once hot, grill the chicken for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, preheat your oven to 400°F. Toss the red bell pepper and zucchini with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 12-15 minutes until tender and slightly charred.

  • 4

    Prepare the quinoa according to package instructions if not already cooked.

  • 5

    Slice the grilled chicken into strips and assemble your bowl by layering the quinoa at the base, followed by the roasted vegetables, and topped with the grilled chicken.

  • 6

    Optionally, garnish with additional Italian herbs for a pizza-inspired twist and serve warm.

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 light yet flavorful lunch bowl featuring tender grilled chicken marinated in a pizza-inspired blend of tomato paste and Italian herbs. Paired with fluffy quinoa and sweet roasted vegetables, this meal brings together classic Mediterranean tastes and a modern twist for a satisfying, balanced dish.

NUTRITION

382kcal
Protein
41.9g
Fat
11.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Tomato Paste

1/2 tsp Italian Seasoning

1/4 tsp Garlic Powder

PREPARATION

  • 1

    In a small bowl, combine tomato paste, Italian seasoning, garlic powder, a pinch of salt, and pepper. Rub the mixture evenly over the chicken breast.

  • 2

    Preheat your grill to medium-high heat. Once hot, grill the chicken for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, preheat your oven to 400°F. Toss the red bell pepper and zucchini with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 12-15 minutes until tender and slightly charred.

  • 4

    Prepare the quinoa according to package instructions if not already cooked.

  • 5

    Slice the grilled chicken into strips and assemble your bowl by layering the quinoa at the base, followed by the roasted vegetables, and topped with the grilled chicken.

  • 6

    Optionally, garnish with additional Italian herbs for a pizza-inspired twist and serve warm.