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 vegetables including sweet potato and zucchini. Lightly drizzled with olive oil and seasoned to perfection, this meal provides a satisfying balance of flavors and textures, perfect for a wholesome lunch.

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NUTRITION

335kcal
Protein
18.2g
Fat
17.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Roasted Sweet Potato

1/4 cup Roasted Zucchini

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Cut the sweet potato and zucchini into small cubes. Toss them lightly with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes or until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with your preferred spices and grill it over medium-high heat until fully cooked. Once cooked, slice the chicken into strips.

  • 5

    Prepare the quinoa according to package instructions until fluffy.

  • 6

    Assemble your bowl by placing the cooked quinoa as the base, then add the roasted vegetables and top with grilled chicken slices.

  • 7

    Drizzle any remaining olive oil over the bowl for an extra touch of flavor, and serve warm.

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 vegetables including sweet potato and zucchini. Lightly drizzled with olive oil and seasoned to perfection, this meal provides a satisfying balance of flavors and textures, perfect for a wholesome lunch.

NUTRITION

335kcal
Protein
18.2g
Fat
17.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Roasted Sweet Potato

1/4 cup Roasted Zucchini

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Cut the sweet potato and zucchini into small cubes. Toss them lightly with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes or until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with your preferred spices and grill it over medium-high heat until fully cooked. Once cooked, slice the chicken into strips.

  • 5

    Prepare the quinoa according to package instructions until fluffy.

  • 6

    Assemble your bowl by placing the cooked quinoa as the base, then add the roasted vegetables and top with grilled chicken slices.

  • 7

    Drizzle any remaining olive oil over the bowl for an extra touch of flavor, and serve warm.