Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant power bowl featuring tender grilled chicken paired with fluffy quinoa and a medley of roasted vegetables, accented by a drizzle of olive oil, fresh avocado, and a sprinkle of tangy feta. This dish provides a balanced harmony of flavors and textures perfect for a nourishing midday meal.

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NUTRITION

486kcal
Protein
31.6g
Fat
29g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (71g)

1/2 cup cooked Quinoa (93g)

1/4 cup diced Red Bell Pepper (27g)

1/4 cup diced Zucchini (35g)

1/2 cup roasted Broccoli (45g)

1 tbsp Olive Oil (14g)

40g diced Avocado

0.75 oz Feta Cheese (21g)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs. Grill for about 5-6 minutes per side until cooked through. Let it rest and then slice into strips.

  • 3

    Prepare the vegetables by dicing the red bell pepper and zucchini. Toss them along with broccoli florets in olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the preheated oven for about 15-20 minutes until tender and lightly charred.

  • 4

    While the vegetables roast, prepare the quinoa if not already cooked, following package instructions.

  • 5

    In a bowl, combine the cooked quinoa, grilled chicken, and roasted vegetables. Gently fold in the diced avocado.

  • 6

    Top the bowl with a light sprinkle of crumbled feta cheese. Serve warm and enjoy your balanced power bowl.

Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant power bowl featuring tender grilled chicken paired with fluffy quinoa and a medley of roasted vegetables, accented by a drizzle of olive oil, fresh avocado, and a sprinkle of tangy feta. This dish provides a balanced harmony of flavors and textures perfect for a nourishing midday meal.

NUTRITION

486kcal
Protein
31.6g
Fat
29g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (71g)

1/2 cup cooked Quinoa (93g)

1/4 cup diced Red Bell Pepper (27g)

1/4 cup diced Zucchini (35g)

1/2 cup roasted Broccoli (45g)

1 tbsp Olive Oil (14g)

40g diced Avocado

0.75 oz Feta Cheese (21g)

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs. Grill for about 5-6 minutes per side until cooked through. Let it rest and then slice into strips.

  • 3

    Prepare the vegetables by dicing the red bell pepper and zucchini. Toss them along with broccoli florets in olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the preheated oven for about 15-20 minutes until tender and lightly charred.

  • 4

    While the vegetables roast, prepare the quinoa if not already cooked, following package instructions.

  • 5

    In a bowl, combine the cooked quinoa, grilled chicken, and roasted vegetables. Gently fold in the diced avocado.

  • 6

    Top the bowl with a light sprinkle of crumbled feta cheese. Serve warm and enjoy your balanced power bowl.