Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Savor a vibrant power bowl featuring succulent grilled chicken paired with fluffy quinoa and a medley of colorful roasted vegetables, all finished with a drizzle of olive oil. This balanced bowl marries zesty flavors with wholesome ingredients, leaving you energized and satisfied.

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NUTRITION

413kcal
Protein
32g
Fat
14g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast (78g)

2/3 cup Cooked Quinoa (122g)

1 cup Mixed Roasted Vegetables (150g)

2 tsp Extra Virgin Olive Oil (9g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss a cup of chopped mixed vegetables (such as bell pepper, zucchini, broccoli, and a handful of spinach) with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

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

  • 5

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until fully cooked. Once done, slice it into strips.

  • 6

    Prepare quinoa according to package instructions until fluffy.

  • 7

    Assemble the bowl by placing the cooked quinoa as the base, topping it with roasted vegetables and grilled chicken slices.

  • 8

    Drizzle with any remaining olive oil if desired and serve warm.

Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Savor a vibrant power bowl featuring succulent grilled chicken paired with fluffy quinoa and a medley of colorful roasted vegetables, all finished with a drizzle of olive oil. This balanced bowl marries zesty flavors with wholesome ingredients, leaving you energized and satisfied.

NUTRITION

413kcal
Protein
32g
Fat
14g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast (78g)

2/3 cup Cooked Quinoa (122g)

1 cup Mixed Roasted Vegetables (150g)

2 tsp Extra Virgin Olive Oil (9g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss a cup of chopped mixed vegetables (such as bell pepper, zucchini, broccoli, and a handful of spinach) with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

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

  • 5

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until fully cooked. Once done, slice it into strips.

  • 6

    Prepare quinoa according to package instructions until fluffy.

  • 7

    Assemble the bowl by placing the cooked quinoa as the base, topping it with roasted vegetables and grilled chicken slices.

  • 8

    Drizzle with any remaining olive oil if desired and serve warm.