Grilled Chicken and Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl

Tender grilled chicken and fluffy quinoa tossed with fresh kale and cherry tomatoes, finished with a squeeze of lemon and creamy avocado.

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NUTRITION

380kcal
Protein
28.8g
Fat
16.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/4 medium Avocado, sliced

1/2 cup Cucumber, chopped

1/2 cup Cherry Tomatoes, halved

1 cup Kale, chopped

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Prepare the base by placing the chopped kale and cooked quinoa in a medium-sized bowl.

  • 2

    Slice the pre-grilled chicken breast into thin strips and place on top of the quinoa.

  • 3

    Add the halved cherry tomatoes, chopped cucumber, and sliced avocado to the bowl.

  • 4

    Whisk together the olive oil and lemon juice in a small ramekin with a pinch of sea salt and pepper.

  • 5

    Drizzle the dressing over the bowl and toss gently to combine all flavors before serving.

Grilled Chicken and Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl

Tender grilled chicken and fluffy quinoa tossed with fresh kale and cherry tomatoes, finished with a squeeze of lemon and creamy avocado.

NUTRITION

380kcal
Protein
28.8g
Fat
16.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/4 medium Avocado, sliced

1/2 cup Cucumber, chopped

1/2 cup Cherry Tomatoes, halved

1 cup Kale, chopped

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Prepare the base by placing the chopped kale and cooked quinoa in a medium-sized bowl.

  • 2

    Slice the pre-grilled chicken breast into thin strips and place on top of the quinoa.

  • 3

    Add the halved cherry tomatoes, chopped cucumber, and sliced avocado to the bowl.

  • 4

    Whisk together the olive oil and lemon juice in a small ramekin with a pinch of sea salt and pepper.

  • 5

    Drizzle the dressing over the bowl and toss gently to combine all flavors before serving.