Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant and nourishing power bowl featuring tender grilled chicken paired with fluffy quinoa and a colorful medley of roasted sweet potato, broccoli, and red bell pepper. Lightly drizzled with olive oil, this bowl offers a perfect balance of textures and flavors ideal for a wholesome lunch.

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NUTRITION

322kcal
Protein
13.3g
Fat
16.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Roasted Sweet Potato (diced)

1/2 cup Roasted Broccoli

1/2 cup Roasted Red Bell Pepper

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the roasted vegetables by tossing diced sweet potato, broccoli florets, and sliced red bell pepper with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for about 20-25 minutes until tender and lightly charred.

  • 4

    Meanwhile, season the chicken breast lightly with your preferred spices and grill it over medium heat until fully cooked, about 4-5 minutes per side. Once cooled slightly, slice into strips.

  • 5

    Assemble the bowl by placing the cooked quinoa as the base, then arrange the grilled chicken and roasted vegetables on top.

  • 6

    Serve immediately and enjoy your balanced, nutrient-packed power bowl.

Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant and nourishing power bowl featuring tender grilled chicken paired with fluffy quinoa and a colorful medley of roasted sweet potato, broccoli, and red bell pepper. Lightly drizzled with olive oil, this bowl offers a perfect balance of textures and flavors ideal for a wholesome lunch.

NUTRITION

322kcal
Protein
13.3g
Fat
16.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Roasted Sweet Potato (diced)

1/2 cup Roasted Broccoli

1/2 cup Roasted Red Bell Pepper

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the roasted vegetables by tossing diced sweet potato, broccoli florets, and sliced red bell pepper with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for about 20-25 minutes until tender and lightly charred.

  • 4

    Meanwhile, season the chicken breast lightly with your preferred spices and grill it over medium heat until fully cooked, about 4-5 minutes per side. Once cooled slightly, slice into strips.

  • 5

    Assemble the bowl by placing the cooked quinoa as the base, then arrange the grilled chicken and roasted vegetables on top.

  • 6

    Serve immediately and enjoy your balanced, nutrient-packed power bowl.