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 vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, perfectly complemented by a medley of roasted vegetables. This colorful dish is elevated with a drizzle of olive oil and a sprinkle of crunchy sliced almonds, offering a satisfying balance of flavors and textures.

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NUTRITION

453kcal
Protein
29.8g
Fat
12.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Mixed Roasted Vegetables

3 teaspoons Olive Oil

2 tablespoons Sliced Almonds

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PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked and nicely charred. Once done, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss the mixed vegetables with olive oil, salt, and pepper, and roast them in a preheated oven at 400°F for about 15-20 minutes or until tender and slightly caramelized.

  • 6

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

  • 7

    Sprinkle the sliced almonds on top for an added crunchy texture and serve immediately.

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 vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, perfectly complemented by a medley of roasted vegetables. This colorful dish is elevated with a drizzle of olive oil and a sprinkle of crunchy sliced almonds, offering a satisfying balance of flavors and textures.

NUTRITION

453kcal
Protein
29.8g
Fat
12.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Mixed Roasted Vegetables

3 teaspoons Olive Oil

2 tablespoons Sliced Almonds

PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked and nicely charred. Once done, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss the mixed vegetables with olive oil, salt, and pepper, and roast them in a preheated oven at 400°F for about 15-20 minutes or until tender and slightly caramelized.

  • 6

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

  • 7

    Sprinkle the sliced almonds on top for an added crunchy texture and serve immediately.