Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato and Spinach

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 and Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato and Spinach

Enjoy a vibrant bowl featuring tender grilled chicken, fluffy quinoa, and naturally sweet roasted potato, all nestled on a bed of fresh spinach and finished with creamy avocado and a drizzle of olive oil. This balanced bowl offers a harmonious blend of flavors and textures perfect for a satisfying lunch.

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NUTRITION

410kcal
Protein
17.5g
Fat
21.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1.2 ounces grilled chicken breast (~34g)

1/3 cup cooked quinoa (~60g)

1/2 medium roasted sweet potato (~85g)

1 cup baby spinach

1/2 avocado (~100g)

3 teaspoons olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the sweet potato by washing and cutting it into cubes or halves. Toss with 1-2 teaspoons of olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender.

  • 3

    For the chicken, lightly season a portion weighed to approximately 34 grams (about 1.2 ounces) with your favorite herbs and a pinch of salt. Grill until fully cooked and lightly charred, about 4-5 minutes per side.

  • 4

    Cook quinoa as per package instructions; for this recipe, measure out roughly 1/3 cup of cooked quinoa.

  • 5

    Assemble the bowl by laying a base of baby spinach, then add the cooked quinoa, roasted sweet potato, and grilled chicken.

  • 6

    Slice 1/2 an avocado and arrange on top. Drizzle the remaining olive oil over the bowl for extra richness.

  • 7

    Gently toss to combine flavors and serve immediately.

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato and Spinach

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 and Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potato and Spinach

Enjoy a vibrant bowl featuring tender grilled chicken, fluffy quinoa, and naturally sweet roasted potato, all nestled on a bed of fresh spinach and finished with creamy avocado and a drizzle of olive oil. This balanced bowl offers a harmonious blend of flavors and textures perfect for a satisfying lunch.

NUTRITION

410kcal
Protein
17.5g
Fat
21.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1.2 ounces grilled chicken breast (~34g)

1/3 cup cooked quinoa (~60g)

1/2 medium roasted sweet potato (~85g)

1 cup baby spinach

1/2 avocado (~100g)

3 teaspoons olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the sweet potato by washing and cutting it into cubes or halves. Toss with 1-2 teaspoons of olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender.

  • 3

    For the chicken, lightly season a portion weighed to approximately 34 grams (about 1.2 ounces) with your favorite herbs and a pinch of salt. Grill until fully cooked and lightly charred, about 4-5 minutes per side.

  • 4

    Cook quinoa as per package instructions; for this recipe, measure out roughly 1/3 cup of cooked quinoa.

  • 5

    Assemble the bowl by laying a base of baby spinach, then add the cooked quinoa, roasted sweet potato, and grilled chicken.

  • 6

    Slice 1/2 an avocado and arrange on top. Drizzle the remaining olive oil over the bowl for extra richness.

  • 7

    Gently toss to combine flavors and serve immediately.