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 perfectly grilled chicken breast paired with fluffy quinoa and a medley of roasted vegetables. Finished with a drizzle of olive oil and topped with creamy avocado, this wholesome bowl is as nourishing as it is delicious.

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NUTRITION

486kcal
Protein
31g
Fat
24.1g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (about 70g)

1/2 cup cooked Quinoa (about 92g)

1 cup Broccoli (about 91g)

1/2 cup Red Bell Pepper (about 75g)

1 tbsp Extra Virgin Olive Oil

1/4 medium Avocado (about 50g)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with your choice of salt, pepper, and herbs.

  • 3

    Grill the chicken for about 5-6 minutes on each side, or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken grills, preheat your oven to 425°F and arrange broccoli and red bell pepper on a baking sheet. Drizzle with half of the olive oil and season with salt and pepper.

  • 5

    Roast the vegetables in the oven for 15-20 minutes, until tender and slightly caramelized.

  • 6

    Prepare the quinoa if not already cooked, according to package instructions.

  • 7

    Once the chicken is done, slice it into strips.

  • 8

    Assemble your bowl by layering the quinoa, grilled chicken, and roasted vegetables. Drizzle the remaining olive oil over the bowl.

  • 9

    Finish by adding sliced avocado on top for a creamy texture. Serve warm and enjoy!

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 perfectly grilled chicken breast paired with fluffy quinoa and a medley of roasted vegetables. Finished with a drizzle of olive oil and topped with creamy avocado, this wholesome bowl is as nourishing as it is delicious.

NUTRITION

486kcal
Protein
31g
Fat
24.1g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (about 70g)

1/2 cup cooked Quinoa (about 92g)

1 cup Broccoli (about 91g)

1/2 cup Red Bell Pepper (about 75g)

1 tbsp Extra Virgin Olive Oil

1/4 medium Avocado (about 50g)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with your choice of salt, pepper, and herbs.

  • 3

    Grill the chicken for about 5-6 minutes on each side, or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken grills, preheat your oven to 425°F and arrange broccoli and red bell pepper on a baking sheet. Drizzle with half of the olive oil and season with salt and pepper.

  • 5

    Roast the vegetables in the oven for 15-20 minutes, until tender and slightly caramelized.

  • 6

    Prepare the quinoa if not already cooked, according to package instructions.

  • 7

    Once the chicken is done, slice it into strips.

  • 8

    Assemble your bowl by layering the quinoa, grilled chicken, and roasted vegetables. Drizzle the remaining olive oil over the bowl.

  • 9

    Finish by adding sliced avocado on top for a creamy texture. Serve warm and enjoy!