Name: Grilled Chicken and Roasted Vegetable Quinoa Bowl with Greek Yogurt Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.7 oz grilled chicken breast; 0.75 cup cooked quinoa; 1 cup roasted mixed vegetables; 1 tbsp nonfat Greek yogurt; 1.5 tsp olive oil

Grilled Chicken and Roasted Vegetable Quinoa Bowl with Greek Yogurt Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Quinoa Bowl with Greek Yogurt Drizzle

Enjoy a light yet satisfying bowl featuring delicately grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables, finished off with a cool, tangy Greek yogurt drizzle and a hint of olive oil for extra smoothness.

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NUTRITION

Protein

14.5g

Fat

10.2g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

0.7 oz grilled chicken breast

0.75 cup cooked quinoa

1 cup roasted mixed vegetables

1 tbsp nonfat Greek yogurt

1.5 tsp olive oil

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PREPARATION

1
Preheat your oven to 425°F. Toss chopped mixed vegetables (such as zucchini, bell pepper, and red onion) with a light drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.
2
Roast the vegetables in the oven for 20-25 minutes until tender and lightly caramelized.
3
While the vegetables roast, grill the chicken breast over medium-high heat until just cooked through, about 3-4 minutes per side. Slice or chop the chicken into bite-sized pieces.
4
Prepare the quinoa according to package instructions if not already cooked. For this meal, measure out 0.75 cup of cooked quinoa.
5
Assemble your bowl by layering quinoa at the base, topping with roasted vegetables and grilled chicken pieces.
6
Drizzle the bowl with nonfat Greek yogurt and the remaining olive oil for an extra burst of flavor.
7
Serve warm and enjoy your balanced, delicious lunch.