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

Enjoy a vibrant and nutritious bowl featuring tender grilled chicken, fluffy quinoa, and an assortment of roasted vegetables complemented by a light tahini drizzle and creamy avocado. This power bowl is both satisfying and balanced, perfect for a healthy lunch that fuels your day.

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NUTRITION

535kcal
Protein
32.3g
Fat
24.8g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 cup Roasted Chickpeas

1 tsp Olive Oil

1/2 tbsp Tahini

1/2 medium Avocado

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and your preferred herbs. Grill the chicken for about 5-6 minutes per side until fully cooked and nicely charred. Let it rest and then slice it.

  • 3

    Meanwhile, prepare your vegetables by chopping bell pepper, zucchini, and carrots into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 4

    If not already prepared, cook quinoa according to package instructions. Use 1/2 cup of the cooked quinoa in your bowl.

  • 5

    For added crunch and protein, lightly roast chickpeas in the oven with a dash of salt and spices for about 10 minutes if desired.

  • 6

    Assemble the bowl by layering the quinoa, then placing the grilled chicken slices on top, and arranging the roasted vegetables and chickpeas around the bowl.

  • 7

    Finish with a drizzle of tahini over the top and garnish with slices of avocado. Enjoy your hearty and flavorful power bowl!

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

Enjoy a vibrant and nutritious bowl featuring tender grilled chicken, fluffy quinoa, and an assortment of roasted vegetables complemented by a light tahini drizzle and creamy avocado. This power bowl is both satisfying and balanced, perfect for a healthy lunch that fuels your day.

NUTRITION

535kcal
Protein
32.3g
Fat
24.8g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 cup Roasted Chickpeas

1 tsp Olive Oil

1/2 tbsp Tahini

1/2 medium Avocado

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and your preferred herbs. Grill the chicken for about 5-6 minutes per side until fully cooked and nicely charred. Let it rest and then slice it.

  • 3

    Meanwhile, prepare your vegetables by chopping bell pepper, zucchini, and carrots into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 4

    If not already prepared, cook quinoa according to package instructions. Use 1/2 cup of the cooked quinoa in your bowl.

  • 5

    For added crunch and protein, lightly roast chickpeas in the oven with a dash of salt and spices for about 10 minutes if desired.

  • 6

    Assemble the bowl by layering the quinoa, then placing the grilled chicken slices on top, and arranging the roasted vegetables and chickpeas around the bowl.

  • 7

    Finish with a drizzle of tahini over the top and garnish with slices of avocado. Enjoy your hearty and flavorful power bowl!