Grilled Chicken and Veggie Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Veggie Power Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Power Bowl

Enjoy a nourishing power bowl featuring perfectly grilled chicken breast paired with a medley of vibrant, grilled vegetables and a serving of fluffy quinoa, all finished with a light drizzle of extra virgin olive oil for an added burst of flavor. This balanced bowl is designed to fuel your day with lean protein, wholesome carbs, and a gentle touch of healthy fat.

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NUTRITION

356kcal
Protein
32.2g
Fat
8.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Carrot (sliced)

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Cook the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes and then slice into strips.

  • 4

    While the chicken is grilling, lightly toss the red bell pepper, zucchini, and carrot slices in a small amount of olive oil, salt, and pepper.

  • 5

    Grill the vegetables for 3-4 minutes per side until they are tender with slight char marks.

  • 6

    Prepare the power bowl by placing the cooked quinoa at the base, then arranging the grilled vegetables and sliced chicken on top.

  • 7

    Drizzle the remaining olive oil over the bowl and garnish with a squeeze of lemon if desired. Serve warm.

Grilled Chicken and Veggie Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Veggie Power Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Power Bowl

Enjoy a nourishing power bowl featuring perfectly grilled chicken breast paired with a medley of vibrant, grilled vegetables and a serving of fluffy quinoa, all finished with a light drizzle of extra virgin olive oil for an added burst of flavor. This balanced bowl is designed to fuel your day with lean protein, wholesome carbs, and a gentle touch of healthy fat.

NUTRITION

356kcal
Protein
32.2g
Fat
8.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Carrot (sliced)

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Cook the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes and then slice into strips.

  • 4

    While the chicken is grilling, lightly toss the red bell pepper, zucchini, and carrot slices in a small amount of olive oil, salt, and pepper.

  • 5

    Grill the vegetables for 3-4 minutes per side until they are tender with slight char marks.

  • 6

    Prepare the power bowl by placing the cooked quinoa at the base, then arranging the grilled vegetables and sliced chicken on top.

  • 7

    Drizzle the remaining olive oil over the bowl and garnish with a squeeze of lemon if desired. Serve warm.