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 fresh, light bowl featuring tender grilled chicken, fluffy quinoa, and a vibrant mix of roasted vegetables finished with a drizzle of olive oil and creamy avocado. This balanced bowl offers a delightful array of textures and flavors with a hint of smoky char from the grill.

Try 7 days free, then $12.99 / mo.

NUTRITION

338kcal
Protein
14.4g
Fat
17.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1.2 ounces Chicken Breast (34g)

1/2 cup Cooked Quinoa (92g)

1 cup Mixed Roasted Vegetables (115g)

1.5 teaspoons Olive Oil (7.5g)

1/4 medium Avocado (50g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your chopped vegetables (zucchini, bell pepper, and red onion) with olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Place the vegetables in the oven and roast for about 20 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 3

    While the vegetables roast, heat a grill pan over medium-high heat. Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 4

    Grill the chicken breast for approximately 3-4 minutes per side, or until fully cooked. Once cooked, allow it to rest for a couple of minutes before slicing it into strips.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. Measure out 1/2 cup of cooked quinoa and warm it if desired.

  • 6

    Assemble your bowl by layering the quinoa as the base, then adding the grilled chicken slices and roasted vegetables.

  • 7

    Top the bowl with diced avocado and a final drizzle of extra olive oil if desired. Serve immediately 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 fresh, light bowl featuring tender grilled chicken, fluffy quinoa, and a vibrant mix of roasted vegetables finished with a drizzle of olive oil and creamy avocado. This balanced bowl offers a delightful array of textures and flavors with a hint of smoky char from the grill.

NUTRITION

338kcal
Protein
14.4g
Fat
17.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1.2 ounces Chicken Breast (34g)

1/2 cup Cooked Quinoa (92g)

1 cup Mixed Roasted Vegetables (115g)

1.5 teaspoons Olive Oil (7.5g)

1/4 medium Avocado (50g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your chopped vegetables (zucchini, bell pepper, and red onion) with olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Place the vegetables in the oven and roast for about 20 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 3

    While the vegetables roast, heat a grill pan over medium-high heat. Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 4

    Grill the chicken breast for approximately 3-4 minutes per side, or until fully cooked. Once cooked, allow it to rest for a couple of minutes before slicing it into strips.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. Measure out 1/2 cup of cooked quinoa and warm it if desired.

  • 6

    Assemble your bowl by layering the quinoa as the base, then adding the grilled chicken slices and roasted vegetables.

  • 7

    Top the bowl with diced avocado and a final drizzle of extra olive oil if desired. Serve immediately and enjoy!