Grilled Chicken and Quinoa Bowl with Crunchy 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 Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

Enjoy a vibrant bowl of flavor-packed ingredients featuring tender grilled chicken, nutty quinoa, fresh crunchy vegetables, and a zesty olive oil dressing complemented by a hint of creamy feta cheese. This balanced meal offers a satisfying mix of textures and colors, perfect for a nutritious and energizing lunch.

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NUTRITION

508kcal
Protein
43g
Fat
23.3g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (~113g)

1/2 cup Cooked Quinoa (~93g)

1 cup Mixed Crunchy Vegetables (~150g)

1 tablespoon Extra Virgin Olive Oil (~13.5g)

0.5 ounce Feta Cheese (~14g)

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs or spices. Grill for about 6-7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing.

  • 3

    If not already prepared, cook the quinoa according to package instructions. Once cooked, fluff with a fork and let cool slightly.

  • 4

    Chop the mixed vegetables (such as bell pepper, cucumber, and zucchini) into bite-sized pieces to maintain their crunch.

  • 5

    In a small bowl, whisk together the extra virgin olive oil with a squeeze of lemon juice, salt, and pepper to create a light dressing.

  • 6

    Assemble the bowl by layering the quinoa at the base, topping with the sliced grilled chicken, and then arranging the crunchy vegetables on top.

  • 7

    Crumble the feta cheese over the bowl and drizzle with the olive oil dressing. Serve immediately and enjoy!

Grilled Chicken and Quinoa Bowl with Crunchy 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 Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

Enjoy a vibrant bowl of flavor-packed ingredients featuring tender grilled chicken, nutty quinoa, fresh crunchy vegetables, and a zesty olive oil dressing complemented by a hint of creamy feta cheese. This balanced meal offers a satisfying mix of textures and colors, perfect for a nutritious and energizing lunch.

NUTRITION

508kcal
Protein
43g
Fat
23.3g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (~113g)

1/2 cup Cooked Quinoa (~93g)

1 cup Mixed Crunchy Vegetables (~150g)

1 tablespoon Extra Virgin Olive Oil (~13.5g)

0.5 ounce Feta Cheese (~14g)

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs or spices. Grill for about 6-7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing.

  • 3

    If not already prepared, cook the quinoa according to package instructions. Once cooked, fluff with a fork and let cool slightly.

  • 4

    Chop the mixed vegetables (such as bell pepper, cucumber, and zucchini) into bite-sized pieces to maintain their crunch.

  • 5

    In a small bowl, whisk together the extra virgin olive oil with a squeeze of lemon juice, salt, and pepper to create a light dressing.

  • 6

    Assemble the bowl by layering the quinoa at the base, topping with the sliced grilled chicken, and then arranging the crunchy vegetables on top.

  • 7

    Crumble the feta cheese over the bowl and drizzle with the olive oil dressing. Serve immediately and enjoy!