Grilled Chicken 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 Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, mixed with a medley of roasted vegetables, and finished with creamy avocado for a well-rounded, satisfying lunch. Each bite delivers a balance of textures and flavors, from smoky charred veggies to the fresh creaminess of avocado.

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NUTRITION

563kcal
Protein
19g
Fat
38.1g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Vegetable Mix

2 tablespoons Olive Oil

1/2 Avocado

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop a mix of carrots, red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, a pinch of salt, and your favorite herbs.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, season a 2-ounce chicken breast with salt, pepper, and a squeeze of lemon. Grill on a preheated grill pan over medium-high heat for about 3-4 minutes per side, until fully cooked.

  • 5

    Prepare quinoa according to package instructions if not already cooked. Measure out 1/2 cup of cooked quinoa per serving.

  • 6

    Assemble the bowl by placing the cooked quinoa at the base, topping with sliced grilled chicken, and adding a generous portion of roasted vegetables.

  • 7

    Finish with sliced or diced half an avocado on top for creaminess. Serve warm and enjoy!

Grilled Chicken 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 Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, mixed with a medley of roasted vegetables, and finished with creamy avocado for a well-rounded, satisfying lunch. Each bite delivers a balance of textures and flavors, from smoky charred veggies to the fresh creaminess of avocado.

NUTRITION

563kcal
Protein
19g
Fat
38.1g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Vegetable Mix

2 tablespoons Olive Oil

1/2 Avocado

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop a mix of carrots, red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, a pinch of salt, and your favorite herbs.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, season a 2-ounce chicken breast with salt, pepper, and a squeeze of lemon. Grill on a preheated grill pan over medium-high heat for about 3-4 minutes per side, until fully cooked.

  • 5

    Prepare quinoa according to package instructions if not already cooked. Measure out 1/2 cup of cooked quinoa per serving.

  • 6

    Assemble the bowl by placing the cooked quinoa at the base, topping with sliced grilled chicken, and adding a generous portion of roasted vegetables.

  • 7

    Finish with sliced or diced half an avocado on top for creaminess. Serve warm and enjoy!