Grilled Chicken and Quinoa Bowl with Roasted Corn Salsa

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 Corn Salsa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Corn Salsa

A vibrant bowl featuring grilled chicken paired with protein-packed quinoa, topped with a zesty roasted corn salsa enhanced by diced tomatoes, red onion, and fresh cilantro, finished with a squeeze of lime and creamy avocado. This bowl delivers a balance of lean protein, hearty grains, and a burst of Mexican-inspired flavors.

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NUTRITION

507kcal
Protein
37.8g
Fat
13.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cooked Quinoa

½ cup Roasted Corn Kernels

¼ cup Diced Tomatoes

⅛ cup Diced Red Onion

1 handful Fresh Cilantro

1 tbsp Lime Juice

¼ medium Avocado

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt, pepper, and any desired Mexican-spice blend.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken cooks, prepare the quinoa as per package instructions if not already cooked.

  • 5

    For the roasted corn salsa, combine the roasted corn kernels, diced tomatoes, diced red onion, and chopped cilantro in a bowl. Drizzle with lime juice and toss gently to combine.

  • 6

    Assemble the bowl by placing the cooked quinoa as the base, then top with sliced grilled chicken. Spoon the corn salsa over the top.

  • 7

    Finish with slices or cubes of avocado, and adjust seasoning with additional lime juice, salt, or pepper as desired.

Grilled Chicken and Quinoa Bowl with Roasted Corn Salsa

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 Corn Salsa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Corn Salsa

A vibrant bowl featuring grilled chicken paired with protein-packed quinoa, topped with a zesty roasted corn salsa enhanced by diced tomatoes, red onion, and fresh cilantro, finished with a squeeze of lime and creamy avocado. This bowl delivers a balance of lean protein, hearty grains, and a burst of Mexican-inspired flavors.

NUTRITION

507kcal
Protein
37.8g
Fat
13.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cooked Quinoa

½ cup Roasted Corn Kernels

¼ cup Diced Tomatoes

⅛ cup Diced Red Onion

1 handful Fresh Cilantro

1 tbsp Lime Juice

¼ medium Avocado

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt, pepper, and any desired Mexican-spice blend.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken cooks, prepare the quinoa as per package instructions if not already cooked.

  • 5

    For the roasted corn salsa, combine the roasted corn kernels, diced tomatoes, diced red onion, and chopped cilantro in a bowl. Drizzle with lime juice and toss gently to combine.

  • 6

    Assemble the bowl by placing the cooked quinoa as the base, then top with sliced grilled chicken. Spoon the corn salsa over the top.

  • 7

    Finish with slices or cubes of avocado, and adjust seasoning with additional lime juice, salt, or pepper as desired.