Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato

Enjoy a vibrant bowl featuring tender grilled chicken, fluffy quinoa, and sweet roasted potato. This balanced lunch is enhanced with a drizzle of extra virgin olive oil and bright citrus, creating an appetizing medley of flavors and textures while keeping within your protein and calorie targets.

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NUTRITION

639kcal
Protein
33.3g
Fat
32.7g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

0.75 cup cooked Quinoa

1 medium Sweet Potato

2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper.

  • 3

    Brush the 3-ounce chicken breast with half of the olive oil mixture and grill for about 6-7 minutes on each side until fully cooked and nicely charred.

  • 4

    Meanwhile, peel and cube the sweet potato. Toss with the remaining olive oil mixture, season with salt and pepper, and roast in a preheated oven at 400°F for 20-25 minutes until tender and caramelized.

  • 5

    Prepare quinoa according to package instructions if not already cooked. Fluff with a fork.

  • 6

    Assemble the bowl by layering the cooked quinoa, grilled chicken (sliced), and roasted sweet potato. Drizzle any remaining juices over the bowl for added flavor.

  • 7

    Serve warm and enjoy your balanced, flavorful lunch.

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato

Enjoy a vibrant bowl featuring tender grilled chicken, fluffy quinoa, and sweet roasted potato. This balanced lunch is enhanced with a drizzle of extra virgin olive oil and bright citrus, creating an appetizing medley of flavors and textures while keeping within your protein and calorie targets.

NUTRITION

639kcal
Protein
33.3g
Fat
32.7g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

0.75 cup cooked Quinoa

1 medium Sweet Potato

2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper.

  • 3

    Brush the 3-ounce chicken breast with half of the olive oil mixture and grill for about 6-7 minutes on each side until fully cooked and nicely charred.

  • 4

    Meanwhile, peel and cube the sweet potato. Toss with the remaining olive oil mixture, season with salt and pepper, and roast in a preheated oven at 400°F for 20-25 minutes until tender and caramelized.

  • 5

    Prepare quinoa according to package instructions if not already cooked. Fluff with a fork.

  • 6

    Assemble the bowl by layering the cooked quinoa, grilled chicken (sliced), and roasted sweet potato. Drizzle any remaining juices over the bowl for added flavor.

  • 7

    Serve warm and enjoy your balanced, flavorful lunch.