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

A vibrant, satisfying bowl featuring juicy grilled chicken, fluffy quinoa, and a medley of roasted seasonal vegetables finished with creamy avocado and a drizzle of olive oil. This fresh bowl bursts with color and flavor, offering a light yet fulfilling meal ideal for a midday boost.

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NUTRITION

295kcal
Protein
17.7g
Fat
14.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1/4 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 medium Avocado

1.5 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 4-5 minutes on each side until fully cooked and juices run clear, then let it rest and slice thinly.

  • 4

    While the chicken is grilling, prepare the roasted vegetables by tossing your chosen vegetables with a small amount of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes or until tender.

  • 5

    Warm the cooked quinoa if needed and place it in the bottom of your bowl.

  • 6

    Layer the roasted vegetables and grilled chicken over the quinoa.

  • 7

    Top with sliced avocado and drizzle the remaining olive oil over the bowl for extra flavor.

  • 8

    Garnish with a squeeze of lemon juice or sprinkle of fresh herbs if desired, and serve immediately.

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

A vibrant, satisfying bowl featuring juicy grilled chicken, fluffy quinoa, and a medley of roasted seasonal vegetables finished with creamy avocado and a drizzle of olive oil. This fresh bowl bursts with color and flavor, offering a light yet fulfilling meal ideal for a midday boost.

NUTRITION

295kcal
Protein
17.7g
Fat
14.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1/4 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 medium Avocado

1.5 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 4-5 minutes on each side until fully cooked and juices run clear, then let it rest and slice thinly.

  • 4

    While the chicken is grilling, prepare the roasted vegetables by tossing your chosen vegetables with a small amount of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes or until tender.

  • 5

    Warm the cooked quinoa if needed and place it in the bottom of your bowl.

  • 6

    Layer the roasted vegetables and grilled chicken over the quinoa.

  • 7

    Top with sliced avocado and drizzle the remaining olive oil over the bowl for extra flavor.

  • 8

    Garnish with a squeeze of lemon juice or sprinkle of fresh herbs if desired, and serve immediately.