Grilled Chicken and Quinoa 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 Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Tender grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a drizzle of olive oil and creamy avocado.

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NUTRITION

556kcal
Protein
16.2g
Fat
44.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1/3 cup cooked Quinoa

2 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

2 tbsp chopped Red Onion

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini, bell peppers, and red onion with one tablespoon of olive oil and a pinch of sea salt on a large baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly charred around the edges.

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper and grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 5

    Slice the grilled chicken into thin, bite-sized strips.

  • 6

    In a serving bowl, combine the cooked quinoa with the roasted vegetables and top with the sliced chicken.

  • 7

    Add the fresh avocado slices and drizzle the remaining tablespoon of olive oil over the bowl before serving.

Grilled Chicken and Quinoa 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 Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Tender grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a drizzle of olive oil and creamy avocado.

NUTRITION

556kcal
Protein
16.2g
Fat
44.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1/3 cup cooked Quinoa

2 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

2 tbsp chopped Red Onion

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini, bell peppers, and red onion with one tablespoon of olive oil and a pinch of sea salt on a large baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly charred around the edges.

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper and grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 5

    Slice the grilled chicken into thin, bite-sized strips.

  • 6

    In a serving bowl, combine the cooked quinoa with the roasted vegetables and top with the sliced chicken.

  • 7

    Add the fresh avocado slices and drizzle the remaining tablespoon of olive oil over the bowl before serving.