YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables
A light yet satisfying bowl featuring succulent grilled chicken paired with fluffy quinoa, tender roasted vegetables, a hint of creamy avocado, and a drizzle of olive oil for a burst of richness. Each bite is a balanced blend of textures and flavors, perfect for a refreshing midday meal.
INGREDIENTS
1.5 oz grilled Chicken Breast
1/3 cup cooked Quinoa
3/4 cup roasted Mixed Vegetables
3 tsp Olive Oil
1/3 medium Avocado
PREPARATION
Preheat your oven to 400°F.
Toss the chopped mixed vegetables with 1 teaspoon of olive oil, salt, and pepper. Spread them on a baking tray and roast for 15-20 minutes until tender and slightly charred.
Grill the chicken breast until cooked through. For precision, use about 1.5 ounces of chicken; you can slice it thinly after cooking.
Prepare the quinoa according to the package instructions. Measure out approximately 1/3 cup of the cooked quinoa.
Assemble the bowl by layering the cooked quinoa, roasted vegetables, and sliced grilled chicken.
Top the bowl with diced avocado (about 1/3 of a medium avocado) and drizzle the remaining 2 teaspoons of olive oil evenly over the bowl.
Season with a pinch of salt and pepper if desired, and enjoy this balanced and flavorful lunch bowl.