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 zucchini and peppers, finished with a squeeze of lemon and a drizzle of golden olive oil.

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NUTRITION

326kcal
Protein
16.6g
Fat
17.1g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Chicken Breast

0.5 cup cooked Quinoa

0.5 cup diced Zucchini

0.5 cup diced Red Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Toss the diced zucchini and red bell pepper with half of the olive oil and the dried oregano

  • 3

    Spread the vegetables on the baking sheet and roast for 20 minutes until tender and slightly browned

  • 4

    Season the chicken breast with a pinch of salt and pepper then grill over medium heat until cooked through

  • 5

    Slice the grilled chicken into thin strips

  • 6

    In a large bowl combine the cooked quinoa roasted vegetables and sliced chicken

  • 7

    Whisk the remaining olive oil with the lemon juice and drizzle over the bowl before serving

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 zucchini and peppers, finished with a squeeze of lemon and a drizzle of golden olive oil.

NUTRITION

326kcal
Protein
16.6g
Fat
17.1g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Chicken Breast

0.5 cup cooked Quinoa

0.5 cup diced Zucchini

0.5 cup diced Red Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Toss the diced zucchini and red bell pepper with half of the olive oil and the dried oregano

  • 3

    Spread the vegetables on the baking sheet and roast for 20 minutes until tender and slightly browned

  • 4

    Season the chicken breast with a pinch of salt and pepper then grill over medium heat until cooked through

  • 5

    Slice the grilled chicken into thin strips

  • 6

    In a large bowl combine the cooked quinoa roasted vegetables and sliced chicken

  • 7

    Whisk the remaining olive oil with the lemon juice and drizzle over the bowl before serving