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 satisfying bowl featuring tender grilled chicken paired with fluffy quinoa and a colorful medley of roasted vegetables drizzled with a hint of olive oil and fresh lemon. Perfectly balanced for a nutritious lunch, this bowl is both vibrant and energizing.

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NUTRITION

288kcal
Protein
19.4g
Fat
10.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast (approx 50g)

1/2 cup Cooked Quinoa (approx 92g)

1/2 cup Mixed Roasted Vegetables (approx 75g)

1.5 tsp Extra Virgin Olive Oil (approx 7g)

1 tbsp Fresh Lemon Juice (approx 15g)

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a light sprinkle of garlic powder. Grill for about 4-5 minutes per side until cooked through. Once done, let it rest and slice into bite-sized pieces.

  • 3

    While the chicken is grilling, prepare the quinoa. If not already cooked, rinse 1/2 cup of dry quinoa under cold water, then cook according to package instructions until fluffy.

  • 4

    Toss your choice of vegetables (such as bell peppers and zucchini) with olive oil, a pinch of garlic powder, salt, and pepper. Roast them in a preheated oven at 400°F for about 15 minutes or until tender and slightly caramelized.

  • 5

    In a bowl, combine the cooked quinoa, roasted vegetables, and sliced grilled chicken.

  • 6

    Drizzle fresh lemon juice over the bowl, toss gently to combine all the flavors, 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 satisfying bowl featuring tender grilled chicken paired with fluffy quinoa and a colorful medley of roasted vegetables drizzled with a hint of olive oil and fresh lemon. Perfectly balanced for a nutritious lunch, this bowl is both vibrant and energizing.

NUTRITION

288kcal
Protein
19.4g
Fat
10.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast (approx 50g)

1/2 cup Cooked Quinoa (approx 92g)

1/2 cup Mixed Roasted Vegetables (approx 75g)

1.5 tsp Extra Virgin Olive Oil (approx 7g)

1 tbsp Fresh Lemon Juice (approx 15g)

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a light sprinkle of garlic powder. Grill for about 4-5 minutes per side until cooked through. Once done, let it rest and slice into bite-sized pieces.

  • 3

    While the chicken is grilling, prepare the quinoa. If not already cooked, rinse 1/2 cup of dry quinoa under cold water, then cook according to package instructions until fluffy.

  • 4

    Toss your choice of vegetables (such as bell peppers and zucchini) with olive oil, a pinch of garlic powder, salt, and pepper. Roast them in a preheated oven at 400°F for about 15 minutes or until tender and slightly caramelized.

  • 5

    In a bowl, combine the cooked quinoa, roasted vegetables, and sliced grilled chicken.

  • 6

    Drizzle fresh lemon juice over the bowl, toss gently to combine all the flavors, and serve warm.