Grilled Chicken and Quinoa Power Bowl with Fresh 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 Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Fresh Vegetables

Grilled chicken and fluffy quinoa tossed with vine-ripened tomatoes and peppers, finished with a bright lemon-herb vinaigrette and a refreshing, crisp bite.

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NUTRITION

376kcal
Protein
42.2g
Fat
10.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.33 cup Cherry Tomatoes

0.25 cup Diced Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Grill the chicken breast until the internal temperature reaches 165°F and slice into strips.

  • 2

    Cook the quinoa according to the package instructions and let it cool slightly.

  • 3

    Dice the cucumber and bell pepper and halve the cherry tomatoes.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and dried oregano to create the dressing.

  • 5

    Combine the quinoa, grilled chicken, and fresh vegetables in a large bowl.

  • 6

    Drizzle the lemon-herb vinaigrette over the bowl and toss gently to coat before serving.

Grilled Chicken and Quinoa Power Bowl with Fresh 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 Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Fresh Vegetables

Grilled chicken and fluffy quinoa tossed with vine-ripened tomatoes and peppers, finished with a bright lemon-herb vinaigrette and a refreshing, crisp bite.

NUTRITION

376kcal
Protein
42.2g
Fat
10.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.33 cup Cherry Tomatoes

0.25 cup Diced Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Grill the chicken breast until the internal temperature reaches 165°F and slice into strips.

  • 2

    Cook the quinoa according to the package instructions and let it cool slightly.

  • 3

    Dice the cucumber and bell pepper and halve the cherry tomatoes.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and dried oregano to create the dressing.

  • 5

    Combine the quinoa, grilled chicken, and fresh vegetables in a large bowl.

  • 6

    Drizzle the lemon-herb vinaigrette over the bowl and toss gently to coat before serving.