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 and a medley of roasted vegetables, all drizzled with a fragrant olive oil and a hint of avocado cream for a satisfying and balanced lunch.

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NUTRITION

345kcal
Protein
17.4g
Fat
19.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Chicken Breast (~40g)

1/4 cup Cooked Quinoa (~43g)

1 cup Roasted Mixed Vegetables (~150g)

1/8 medium Avocado (~25g)

3 tsp Extra Virgin Olive Oil (~13.5g)

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked and nicely charred. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the roasted vegetables by tossing your selected mixed vegetables with a small drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for about 15-20 minutes until tender.

  • 5

    If not already cooked, prepare quinoa according to package instructions. Fluff with a fork once cooked.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and sliced grilled chicken.

  • 7

    Top the bowl with diced avocado and drizzle the remaining extra virgin olive oil evenly over the dish.

  • 8

    Serve warm and enjoy your balanced, nutrient-rich lunch.

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 and a medley of roasted vegetables, all drizzled with a fragrant olive oil and a hint of avocado cream for a satisfying and balanced lunch.

NUTRITION

345kcal
Protein
17.4g
Fat
19.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Chicken Breast (~40g)

1/4 cup Cooked Quinoa (~43g)

1 cup Roasted Mixed Vegetables (~150g)

1/8 medium Avocado (~25g)

3 tsp Extra Virgin Olive Oil (~13.5g)

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked and nicely charred. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the roasted vegetables by tossing your selected mixed vegetables with a small drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for about 15-20 minutes until tender.

  • 5

    If not already cooked, prepare quinoa according to package instructions. Fluff with a fork once cooked.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and sliced grilled chicken.

  • 7

    Top the bowl with diced avocado and drizzle the remaining extra virgin olive oil evenly over the dish.

  • 8

    Serve warm and enjoy your balanced, nutrient-rich lunch.