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 and fresh bowl combining tender grilled chicken with fluffy quinoa and a vibrant medley of roasted vegetables. A delicate drizzle of olive oil ties the flavors together, making this bowl as nutritious as it is delicious.

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NUTRITION

224kcal
Protein
13.3g
Fat
9.5g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables (Zucchini & Bell Pepper)

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred, stirring halfway through.

  • 3

    While the vegetables roast, prepare the grilled chicken if not already cooked. Slice the grilled chicken breast into bite-sized strips.

  • 4

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

  • 5

    Top the quinoa and vegetables with the sliced grilled chicken.

  • 6

    Drizzle the remaining olive oil and lemon juice over the bowl for added flavor, and gently toss to combine all ingredients.

  • 7

    Serve immediately and enjoy your balanced, nutritious lunch bowl.

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 and fresh bowl combining tender grilled chicken with fluffy quinoa and a vibrant medley of roasted vegetables. A delicate drizzle of olive oil ties the flavors together, making this bowl as nutritious as it is delicious.

NUTRITION

224kcal
Protein
13.3g
Fat
9.5g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables (Zucchini & Bell Pepper)

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred, stirring halfway through.

  • 3

    While the vegetables roast, prepare the grilled chicken if not already cooked. Slice the grilled chicken breast into bite-sized strips.

  • 4

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

  • 5

    Top the quinoa and vegetables with the sliced grilled chicken.

  • 6

    Drizzle the remaining olive oil and lemon juice over the bowl for added flavor, and gently toss to combine all ingredients.

  • 7

    Serve immediately and enjoy your balanced, nutritious lunch bowl.