Name: Grilled Chicken and Quinoa Bowl with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 2/3 cup Cooked Quinoa; 1/2 cup chopped Red Bell Pepper; 1/2 cup sliced Cucumber; 1/4 cup shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Bowl with Crunchy Vegetables

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 Vegetables

Tender grilled chicken breast served over fluffy quinoa and a medley of crisp bell peppers and cucumbers, finished with a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

42.6g

Fat

11.7g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2/3 cup Cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Cucumber

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, place the pre-cooked quinoa in a large mixing bowl and fluff with a fork.
4
Dice the red bell pepper and cucumber, and shred the carrots.
5
In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create the dressing.
6
Toss the chopped vegetables with the quinoa and the lemon-olive oil dressing until well combined.
7
Slice the grilled chicken into thin strips.
8
Transfer the quinoa and vegetable mixture to a serving bowl and top with the sliced chicken.