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 delicious and balanced lunch bowl featuring tender grilled chicken breast, fluffy quinoa, and a colorful medley of roasted vegetables drizzled with olive oil. This vibrant dish offers a perfect blend of lean protein, wholesome grains, and nutritious veggies, making it both satisfying and energizing.

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NUTRITION

450kcal
Protein
32g
Fat
22g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill and your oven to 400°F (200°C).

  • 2

    Season the chicken breast lightly with your favorite herbs and a pinch of salt and pepper. Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, prepare the vegetables. Toss the mixed bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. Typically, simmer 1/2 cup of dry quinoa in water until it absorbs all the liquid and becomes fluffy.

  • 5

    Assemble the bowl by laying a base of cooked quinoa, topping with sliced grilled chicken and roasted vegetables. Drizzle any remaining olive oil over the bowl for extra flavor.

  • 6

    Serve warm and enjoy your balanced, nutrient-packed lunch.

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 delicious and balanced lunch bowl featuring tender grilled chicken breast, fluffy quinoa, and a colorful medley of roasted vegetables drizzled with olive oil. This vibrant dish offers a perfect blend of lean protein, wholesome grains, and nutritious veggies, making it both satisfying and energizing.

NUTRITION

450kcal
Protein
32g
Fat
22g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your grill and your oven to 400°F (200°C).

  • 2

    Season the chicken breast lightly with your favorite herbs and a pinch of salt and pepper. Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, prepare the vegetables. Toss the mixed bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. Typically, simmer 1/2 cup of dry quinoa in water until it absorbs all the liquid and becomes fluffy.

  • 5

    Assemble the bowl by laying a base of cooked quinoa, topping with sliced grilled chicken and roasted vegetables. Drizzle any remaining olive oil over the bowl for extra flavor.

  • 6

    Serve warm and enjoy your balanced, nutrient-packed lunch.