Grilled Chicken and Quinoa 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 Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a drizzle of extra virgin olive oil and a squeeze of charred lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

352kcal
Protein
11.9g
Fat
22.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

0.75 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Sliced Zucchini

0.5 cup Diced Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss diced zucchini and bell peppers with half the olive oil, salt, and pepper.

  • 3

    Spread vegetables on a baking sheet and roast for 15-20 minutes until tender.

  • 4

    Season the chicken breast and grill over medium-high heat until cooked through, then slice into small strips.

  • 5

    In a large bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken.

  • 6

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

Grilled Chicken and Quinoa 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 Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a drizzle of extra virgin olive oil and a squeeze of charred lemon.

NUTRITION

352kcal
Protein
11.9g
Fat
22.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

0.75 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Sliced Zucchini

0.5 cup Diced Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss diced zucchini and bell peppers with half the olive oil, salt, and pepper.

  • 3

    Spread vegetables on a baking sheet and roast for 15-20 minutes until tender.

  • 4

    Season the chicken breast and grill over medium-high heat until cooked through, then slice into small strips.

  • 5

    In a large bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken.

  • 6

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