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

Savor a vibrant bowl featuring tender, lightly grilled chicken paired with fluffy quinoa and a colorful medley of roasted vegetables, finished with a drizzle of olive oil and creamy avocado. This dish delivers a satisfying blend of textures and fresh flavors ideal for a energizing lunch.

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NUTRITION

363kcal
Protein
18.6g
Fat
14.1g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

1/4 Avocado

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss your choice of chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked and slice it into bite-sized pieces.

  • 5

    Assemble the bowl by adding cooked quinoa as the base, then layer on the roasted vegetables and sliced grilled chicken.

  • 6

    Top the bowl with quartered avocado, and finish with an extra drizzle of olive oil if desired.

  • 7

    Serve warm and enjoy your nutritious, balanced lunch.

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

Savor a vibrant bowl featuring tender, lightly grilled chicken paired with fluffy quinoa and a colorful medley of roasted vegetables, finished with a drizzle of olive oil and creamy avocado. This dish delivers a satisfying blend of textures and fresh flavors ideal for a energizing lunch.

NUTRITION

363kcal
Protein
18.6g
Fat
14.1g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

1/4 Avocado

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss your choice of chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked and slice it into bite-sized pieces.

  • 5

    Assemble the bowl by adding cooked quinoa as the base, then layer on the roasted vegetables and sliced grilled chicken.

  • 6

    Top the bowl with quartered avocado, and finish with an extra drizzle of olive oil if desired.

  • 7

    Serve warm and enjoy your nutritious, balanced lunch.