Grilled Chicken and Quinoa Bowl with Roasted Sweet Potatoes and Spinach

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 Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potatoes and Spinach

Grilled chicken and fluffy quinoa paired with caramelized roasted sweet potatoes over fresh spinach, finished with a bright lemon-herb drizzle.

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NUTRITION

539kcal
Protein
36.2g
Fat
23.8g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Cubed Sweet Potato

2 cups Fresh Spinach

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with one tablespoon of olive oil, sea salt, and black pepper, then roast for 25 minutes until tender and caramelized.

  • 3

    While the potatoes roast, season the chicken breast with your favorite dried herbs and grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 4

    Prepare the quinoa according to package instructions if not using pre-cooked leftovers.

  • 5

    In a small bowl, whisk together the remaining half tablespoon of olive oil and the lemon juice to create a simple dressing.

  • 6

    Place the fresh spinach in a large bowl, then top with the cooked quinoa, roasted sweet potatoes, and sliced grilled chicken.

  • 7

    Drizzle the lemon-olive oil dressing over the top and enjoy immediately.

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potatoes and Spinach

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 Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Sweet Potatoes and Spinach

Grilled chicken and fluffy quinoa paired with caramelized roasted sweet potatoes over fresh spinach, finished with a bright lemon-herb drizzle.

NUTRITION

539kcal
Protein
36.2g
Fat
23.8g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Cubed Sweet Potato

2 cups Fresh Spinach

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with one tablespoon of olive oil, sea salt, and black pepper, then roast for 25 minutes until tender and caramelized.

  • 3

    While the potatoes roast, season the chicken breast with your favorite dried herbs and grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 4

    Prepare the quinoa according to package instructions if not using pre-cooked leftovers.

  • 5

    In a small bowl, whisk together the remaining half tablespoon of olive oil and the lemon juice to create a simple dressing.

  • 6

    Place the fresh spinach in a large bowl, then top with the cooked quinoa, roasted sweet potatoes, and sliced grilled chicken.

  • 7

    Drizzle the lemon-olive oil dressing over the top and enjoy immediately.