Grilled Chicken and Veggie Protein Bowl with Quinoa

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

Grilled Chicken and Veggie Protein Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Protein Bowl with Quinoa

Tender grilled chicken and succulent shrimp served over fluffy quinoa with charred zucchini and peppers, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

486kcal
Protein
67.9g
Fat
12.1g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

3 oz Shrimp

1/2 cup cooked Quinoa

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast and shrimp with sea salt, black pepper, and dried oregano.

  • 3

    Brush the zucchini and bell peppers with half of the olive oil.

  • 4

    Place the chicken on the grill and cook for 5 to 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Add the shrimp to the grill during the last 4 minutes of chicken cooking, grilling for 2 minutes per side until pink and opaque.

  • 6

    Grill the zucchini and peppers until tender and slightly charred, about 3 to 4 minutes.

  • 7

    Slice the grilled chicken into strips.

  • 8

    Place the warm cooked quinoa in a bowl and top with the grilled chicken, shrimp, and vegetables.

  • 9

    Drizzle with the remaining olive oil and a squeeze of fresh lemon juice before serving.

Grilled Chicken and Veggie Protein Bowl with Quinoa

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

Grilled Chicken and Veggie Protein Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Protein Bowl with Quinoa

Tender grilled chicken and succulent shrimp served over fluffy quinoa with charred zucchini and peppers, finished with a bright and zesty lemon-herb drizzle.

NUTRITION

486kcal
Protein
67.9g
Fat
12.1g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

3 oz Shrimp

1/2 cup cooked Quinoa

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast and shrimp with sea salt, black pepper, and dried oregano.

  • 3

    Brush the zucchini and bell peppers with half of the olive oil.

  • 4

    Place the chicken on the grill and cook for 5 to 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Add the shrimp to the grill during the last 4 minutes of chicken cooking, grilling for 2 minutes per side until pink and opaque.

  • 6

    Grill the zucchini and peppers until tender and slightly charred, about 3 to 4 minutes.

  • 7

    Slice the grilled chicken into strips.

  • 8

    Place the warm cooked quinoa in a bowl and top with the grilled chicken, shrimp, and vegetables.

  • 9

    Drizzle with the remaining olive oil and a squeeze of fresh lemon juice before serving.