Grilled Chicken and Quinoa Bowl with Crunchy 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 Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

Savor a light, nourishing bowl featuring tender grilled chicken, fluffy quinoa, and a medley of crisp vegetables. This bowl is perfectly balanced with a vibrant lemon-olive oil dressing that elevates each bite and makes it ideal for an easy, prep-friendly lunch.

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NUTRITION

391kcal
Protein
38.5g
Fat
13.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Grilled Chicken Breast (approx. 106g)

0.5 cup Cooked Quinoa (approx. 93g)

0.5 cup Sliced Cucumber (approx. 52g)

0.5 cup Diced Red Bell Pepper (approx. 75g)

0.5 cup Halved Cherry Tomatoes (approx. 75g)

1.5 tsp Extra Virgin Olive Oil (approx. 6.75g)

1 tbsp Fresh Lemon Juice (approx. 15g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and black pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F. Let the chicken rest for a few minutes, then slice it into strips.

  • 4

    While the chicken is grilling, prepare the bowl by placing the cooked quinoa at the base.

  • 5

    Add the sliced cucumber, diced red bell pepper, and halved cherry tomatoes on top of the quinoa.

  • 6

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Drizzle the dressing over the vegetables and quinoa.

  • 7

    Top with the sliced grilled chicken and give a light toss to combine all the flavors.

  • 8

    Serve immediately and enjoy your fresh, balanced, and easy-to-prep lunch bowl.

Grilled Chicken and Quinoa Bowl with Crunchy 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 Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

Savor a light, nourishing bowl featuring tender grilled chicken, fluffy quinoa, and a medley of crisp vegetables. This bowl is perfectly balanced with a vibrant lemon-olive oil dressing that elevates each bite and makes it ideal for an easy, prep-friendly lunch.

NUTRITION

391kcal
Protein
38.5g
Fat
13.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Grilled Chicken Breast (approx. 106g)

0.5 cup Cooked Quinoa (approx. 93g)

0.5 cup Sliced Cucumber (approx. 52g)

0.5 cup Diced Red Bell Pepper (approx. 75g)

0.5 cup Halved Cherry Tomatoes (approx. 75g)

1.5 tsp Extra Virgin Olive Oil (approx. 6.75g)

1 tbsp Fresh Lemon Juice (approx. 15g)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and black pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F. Let the chicken rest for a few minutes, then slice it into strips.

  • 4

    While the chicken is grilling, prepare the bowl by placing the cooked quinoa at the base.

  • 5

    Add the sliced cucumber, diced red bell pepper, and halved cherry tomatoes on top of the quinoa.

  • 6

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Drizzle the dressing over the vegetables and quinoa.

  • 7

    Top with the sliced grilled chicken and give a light toss to combine all the flavors.

  • 8

    Serve immediately and enjoy your fresh, balanced, and easy-to-prep lunch bowl.