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

Tender grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and peppers, finished with a squeeze of lemon and creamy avocado.

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NUTRITION

487kcal
Protein
44g
Fat
20.2g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1/2 cup sliced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1/4 medium Avocado

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced red bell peppers with 1 teaspoon of olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until tender and slightly charred.

  • 4

    While vegetables roast, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 5

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

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Assemble the bowl by placing the quinoa at the base and topping it with the roasted vegetables and grilled chicken.

  • 8

    Finish the dish with sliced avocado, a drizzle of the remaining teaspoon of olive oil, and a fresh squeeze of lemon juice.

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

Tender grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and peppers, finished with a squeeze of lemon and creamy avocado.

NUTRITION

487kcal
Protein
44g
Fat
20.2g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1/2 cup sliced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1/4 medium Avocado

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced red bell peppers with 1 teaspoon of olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until tender and slightly charred.

  • 4

    While vegetables roast, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 5

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

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Assemble the bowl by placing the quinoa at the base and topping it with the roasted vegetables and grilled chicken.

  • 8

    Finish the dish with sliced avocado, a drizzle of the remaining teaspoon of olive oil, and a fresh squeeze of lemon juice.