Grilled Chicken and Quinoa Power Bowl with Crunchy Veggies

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 Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Crunchy Veggies

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and peppers, finished with a bright lemon-olive oil drizzle and creamy avocado.

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NUTRITION

436kcal
Protein
34.7g
Fat
20g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Cucumber

1/2 cup Chopped Red Bell Pepper

1/4 cup Shredded Carrot

30g Sliced Avocado

2 tsp Olive Oil

1 tsp Hemp Seeds

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 2

    Let the chicken rest for 5 minutes before slicing into bite-sized strips.

  • 3

    In a large serving bowl, add the cooked quinoa as the base.

  • 4

    Layer the grilled chicken, chopped cucumber, bell pepper, and shredded carrots over the quinoa.

  • 5

    In a small jar or bowl, whisk together the olive oil and lemon juice until emulsified.

  • 6

    Drizzle the dressing over the bowl and top with the sliced avocado and a sprinkle of hemp seeds.

Grilled Chicken and Quinoa Power Bowl with Crunchy Veggies

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 Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Crunchy Veggies

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and peppers, finished with a bright lemon-olive oil drizzle and creamy avocado.

NUTRITION

436kcal
Protein
34.7g
Fat
20g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Cucumber

1/2 cup Chopped Red Bell Pepper

1/4 cup Shredded Carrot

30g Sliced Avocado

2 tsp Olive Oil

1 tsp Hemp Seeds

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 2

    Let the chicken rest for 5 minutes before slicing into bite-sized strips.

  • 3

    In a large serving bowl, add the cooked quinoa as the base.

  • 4

    Layer the grilled chicken, chopped cucumber, bell pepper, and shredded carrots over the quinoa.

  • 5

    In a small jar or bowl, whisk together the olive oil and lemon juice until emulsified.

  • 6

    Drizzle the dressing over the bowl and top with the sliced avocado and a sprinkle of hemp seeds.