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

Savor the vibrant flavors of a lightly grilled chicken paired with a modest scoop of fluffy quinoa and a medley of beautifully roasted vegetables, all finished with a drizzle of olive oil and a few creamy slices of avocado for a satisfying, clean-eating lunch bowl.

Try 3 days free, then $12.99 / mo.

NUTRITION

458kcal
Protein
18.4g
Fat
23.1g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast (42 g)

1/8 cup dry Quinoa (21.5 g)

1 cup Mixed Roasting Vegetables (150 g)

1 tbsp Olive Oil (14 g)

1/4 medium Avocado (50 g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the grill to medium-high heat and the oven to 425°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill for about 4-5 minutes per side until it reaches an internal temperature of 165°F. Once done, let it rest and then slice into strips.

  • 3

    Rinse the quinoa under cold water. In a small pot, combine the 1/8 cup of dry quinoa with water (use a ratio of 1:2) and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.

  • 4

    While the quinoa cooks, chop the bell pepper, zucchini, and red onion into bite-size pieces. Toss them in a bowl with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken slices. Top with quartered avocado for creaminess.

  • 7

    Serve warm and enjoy your balanced, flavorful Grilled Chicken and Quinoa Bowl with Roasted Vegetables.

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

Savor the vibrant flavors of a lightly grilled chicken paired with a modest scoop of fluffy quinoa and a medley of beautifully roasted vegetables, all finished with a drizzle of olive oil and a few creamy slices of avocado for a satisfying, clean-eating lunch bowl.

NUTRITION

458kcal
Protein
18.4g
Fat
23.1g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast (42 g)

1/8 cup dry Quinoa (21.5 g)

1 cup Mixed Roasting Vegetables (150 g)

1 tbsp Olive Oil (14 g)

1/4 medium Avocado (50 g)

PREPARATION

  • 1

    Preheat the grill to medium-high heat and the oven to 425°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill for about 4-5 minutes per side until it reaches an internal temperature of 165°F. Once done, let it rest and then slice into strips.

  • 3

    Rinse the quinoa under cold water. In a small pot, combine the 1/8 cup of dry quinoa with water (use a ratio of 1:2) and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.

  • 4

    While the quinoa cooks, chop the bell pepper, zucchini, and red onion into bite-size pieces. Toss them in a bowl with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken slices. Top with quartered avocado for creaminess.

  • 7

    Serve warm and enjoy your balanced, flavorful Grilled Chicken and Quinoa Bowl with Roasted Vegetables.