Name: Grilled Chicken and Quinoa Bowl with Crunchy Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Grilled Chicken Breast; 3/4 cup Cooked Quinoa; 1/2 cup Diced Cucumber; 1/2 cup Diced Red Bell Pepper; 1/4 cup Shredded Carrots; 1/2 medium Avocado; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dried Oregano

Grilled Chicken and Quinoa Bowl with Crunchy Veggies

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Crunchy Veggies

Grilled chicken breast and fluffy quinoa tossed with crisp cucumber and bell peppers, finished with a bright lemon dressing and creamy avocado.

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NUTRITION

Protein

30.8g

Fat

30g

Carbs

45.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Grilled Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

1/4 cup Shredded Carrots

1/2 medium Avocado

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
Allow the chicken to rest for a few minutes before slicing it into thin strips.
4
Cook the quinoa according to the package directions and measure out three-quarters of a cup for the bowl.
5
Dice the cucumber and red bell pepper into bite-sized pieces and shred the fresh carrots.
6
Whisk together the extra virgin olive oil and lemon juice in a small jar to create a light vinaigrette.
7
Place the cooked quinoa in a bowl and top it with the sliced grilled chicken and the prepared crunchy vegetables.
8
Finish the dish by adding the sliced avocado on top and drizzling the lemon vinaigrette over everything.