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 tender grilled chicken, fluffy quinoa, and a rainbow medley of roasted vegetables. Finished with a drizzle of extra virgin olive oil and creamy avocado, this bowl delivers a satisfying blend of textures and flavors that energize your afternoon.

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NUTRITION

645kcal
Protein
39g
Fat
39.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (~100g)

1/2 cup Cooked Quinoa (~92g)

1 cup Mixed Roasted Vegetables (~150g)

2 tablespoons Extra Virgin Olive Oil (~28g total)

1/4 portion Avocado (~50g)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast with salt, pepper, and your preferred herbs. Grill for about 6-7 minutes per side until fully cooked and slightly charred.

  • 3

    Meanwhile, toss your chopped vegetables (red bell pepper, zucchini, broccoli) with a drizzle of olive oil, salt, and pepper. Roast them in the oven on a baking sheet for 20-25 minutes until tender and caramelized.

  • 4

    Prepare quinoa according to package instructions, typically by simmering in water until fluffy.

  • 5

    Assemble your bowl by placing the cooked quinoa as the base, topping with slices of grilled chicken, and adding the roasted vegetables. Garnish with sliced avocado and drizzle with the remaining olive oil.

  • 6

    Serve warm and enjoy your nutrient-packed, power-boosting lunch.

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 tender grilled chicken, fluffy quinoa, and a rainbow medley of roasted vegetables. Finished with a drizzle of extra virgin olive oil and creamy avocado, this bowl delivers a satisfying blend of textures and flavors that energize your afternoon.

NUTRITION

645kcal
Protein
39g
Fat
39.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (~100g)

1/2 cup Cooked Quinoa (~92g)

1 cup Mixed Roasted Vegetables (~150g)

2 tablespoons Extra Virgin Olive Oil (~28g total)

1/4 portion Avocado (~50g)

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast with salt, pepper, and your preferred herbs. Grill for about 6-7 minutes per side until fully cooked and slightly charred.

  • 3

    Meanwhile, toss your chopped vegetables (red bell pepper, zucchini, broccoli) with a drizzle of olive oil, salt, and pepper. Roast them in the oven on a baking sheet for 20-25 minutes until tender and caramelized.

  • 4

    Prepare quinoa according to package instructions, typically by simmering in water until fluffy.

  • 5

    Assemble your bowl by placing the cooked quinoa as the base, topping with slices of grilled chicken, and adding the roasted vegetables. Garnish with sliced avocado and drizzle with the remaining olive oil.

  • 6

    Serve warm and enjoy your nutrient-packed, power-boosting lunch.