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

Enjoy a vibrant bowl featuring tender grilled chicken paired with fluffy quinoa and a medley of roasted red bell pepper, zucchini, and carrot. Drizzled with olive oil and brightened with a splash of lemon, every bite delivers a satisfying mix of textures and flavors perfect for a light yet filling lunch.

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NUTRITION

369kcal
Protein
23.4g
Fat
13.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Chicken Breast

1/3 cup dry Quinoa

1/3 cup diced Red Bell Pepper

1/3 cup sliced Zucchini

1/3 cup sliced Carrot

2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the grill and your oven to 400°F.

  • 2

    Lightly season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken breast over medium heat for about 5-6 minutes per side until fully cooked. Once done, allow it to rest and then slice into strips.

  • 4

    Rinse the quinoa well and cook 1/3 cup dry quinoa according to package instructions until fluffy.

  • 5

    Meanwhile, toss the diced red bell pepper, sliced zucchini, and sliced carrot with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 7

    To assemble the bowl, place the cooked quinoa at the base, then top with the roasted vegetables and grilled chicken slices.

  • 8

    Drizzle with lemon juice and a little extra olive oil if desired. Serve warm and enjoy!

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

Enjoy a vibrant bowl featuring tender grilled chicken paired with fluffy quinoa and a medley of roasted red bell pepper, zucchini, and carrot. Drizzled with olive oil and brightened with a splash of lemon, every bite delivers a satisfying mix of textures and flavors perfect for a light yet filling lunch.

NUTRITION

369kcal
Protein
23.4g
Fat
13.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Chicken Breast

1/3 cup dry Quinoa

1/3 cup diced Red Bell Pepper

1/3 cup sliced Zucchini

1/3 cup sliced Carrot

2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the grill and your oven to 400°F.

  • 2

    Lightly season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken breast over medium heat for about 5-6 minutes per side until fully cooked. Once done, allow it to rest and then slice into strips.

  • 4

    Rinse the quinoa well and cook 1/3 cup dry quinoa according to package instructions until fluffy.

  • 5

    Meanwhile, toss the diced red bell pepper, sliced zucchini, and sliced carrot with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 7

    To assemble the bowl, place the cooked quinoa at the base, then top with the roasted vegetables and grilled chicken slices.

  • 8

    Drizzle with lemon juice and a little extra olive oil if desired. Serve warm and enjoy!