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, fluffy quinoa, and a medley of colorful roasted vegetables accented with a touch of olive oil and roasted sweet potato. This balanced bowl delivers a satisfying mix of textures and flavors perfect for a nourishing lunch.

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NUTRITION

463kcal
Protein
24g
Fat
18.4g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1/2 cup Roasted Sweet Potato

1 tbsp Olive Oil

Salt, Pepper, and Herbs to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the mixed vegetables and sweet potato cubes with olive oil, salt, pepper, and your preferred herbs, then spread them on a baking sheet.

  • 3

    Roast the vegetables and sweet potato in the oven for 20-25 minutes, or until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and herbs.

  • 5

    Grill the chicken breast over medium-high heat for about 3-4 minutes per side until fully cooked and slightly charred.

  • 6

    Prepare the quinoa if not already cooked, following package instructions.

  • 7

    Slice the grilled chicken into strips.

  • 8

    Assemble the bowl by layering the quinoa, roasted vegetables, roasted sweet potato, and sliced chicken.

  • 9

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

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, fluffy quinoa, and a medley of colorful roasted vegetables accented with a touch of olive oil and roasted sweet potato. This balanced bowl delivers a satisfying mix of textures and flavors perfect for a nourishing lunch.

NUTRITION

463kcal
Protein
24g
Fat
18.4g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1/2 cup Roasted Sweet Potato

1 tbsp Olive Oil

Salt, Pepper, and Herbs to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the mixed vegetables and sweet potato cubes with olive oil, salt, pepper, and your preferred herbs, then spread them on a baking sheet.

  • 3

    Roast the vegetables and sweet potato in the oven for 20-25 minutes, or until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and herbs.

  • 5

    Grill the chicken breast over medium-high heat for about 3-4 minutes per side until fully cooked and slightly charred.

  • 6

    Prepare the quinoa if not already cooked, following package instructions.

  • 7

    Slice the grilled chicken into strips.

  • 8

    Assemble the bowl by layering the quinoa, roasted vegetables, roasted sweet potato, and sliced chicken.

  • 9

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