Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Grilled lemon-herb chicken breast served over fluffy quinoa with tender roasted vegetables and a slice of creamy avocado.

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NUTRITION

494kcal
Protein
38g
Fat
24.9g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

0.5 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

0.25 cup chopped Red Onion

1.4 oz Avocado

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the diced zucchini, red bell pepper, and red onion with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables on the baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 4

    While vegetables roast, whisk the remaining olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, then topping with the roasted vegetables and sliced chicken.

  • 8

    Finish the bowl with fresh avocado slices and an extra squeeze of lemon if desired.

Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Grilled lemon-herb chicken breast served over fluffy quinoa with tender roasted vegetables and a slice of creamy avocado.

NUTRITION

494kcal
Protein
38g
Fat
24.9g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

0.5 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

0.25 cup chopped Red Onion

1.4 oz Avocado

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the diced zucchini, red bell pepper, and red onion with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables on the baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 4

    While vegetables roast, whisk the remaining olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, then topping with the roasted vegetables and sliced chicken.

  • 8

    Finish the bowl with fresh avocado slices and an extra squeeze of lemon if desired.