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

Enjoy a vibrant bowl featuring tender grilled chicken, a hint of nutty quinoa, and lightly roasted zucchini paired with creamy avocado and zesty olive oil dressing. This dish delivers a balanced burst of fresh flavors and textures, perfect for a satisfying midday meal.

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NUTRITION

294kcal
Protein
14.2g
Fat
22g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Chicken Breast (approx. 40g)

1/8 cup Cooked Quinoa (approx. 23g)

1/2 cup Grilled Zucchini (approx. 90g)

1/4 Avocado (approx. 50g)

1 Tbsp + 1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the 1.4 oz chicken breast lightly with salt and pepper. Grill until just cooked through, about 3-4 minutes per side. Once done, let it rest and then slice into bite-sized pieces.

  • 3

    While the chicken cooks, prepare the zucchini by slicing it into rounds. Toss the zucchini with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 10 minutes or until tender.

  • 4

    If not already prepared, gently warm the pre-cooked quinoa.

  • 5

    Assemble the bowl by placing the quinoa as a base, then top with the grilled chicken and roasted zucchini. Add diced avocado on top.

  • 6

    Drizzle the remaining olive oil (1 Tbsp + 1 tsp) over the bowl and finish with a squeeze of fresh lemon if desired. Serve immediately.

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

Enjoy a vibrant bowl featuring tender grilled chicken, a hint of nutty quinoa, and lightly roasted zucchini paired with creamy avocado and zesty olive oil dressing. This dish delivers a balanced burst of fresh flavors and textures, perfect for a satisfying midday meal.

NUTRITION

294kcal
Protein
14.2g
Fat
22g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Chicken Breast (approx. 40g)

1/8 cup Cooked Quinoa (approx. 23g)

1/2 cup Grilled Zucchini (approx. 90g)

1/4 Avocado (approx. 50g)

1 Tbsp + 1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the 1.4 oz chicken breast lightly with salt and pepper. Grill until just cooked through, about 3-4 minutes per side. Once done, let it rest and then slice into bite-sized pieces.

  • 3

    While the chicken cooks, prepare the zucchini by slicing it into rounds. Toss the zucchini with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 10 minutes or until tender.

  • 4

    If not already prepared, gently warm the pre-cooked quinoa.

  • 5

    Assemble the bowl by placing the quinoa as a base, then top with the grilled chicken and roasted zucchini. Add diced avocado on top.

  • 6

    Drizzle the remaining olive oil (1 Tbsp + 1 tsp) over the bowl and finish with a squeeze of fresh lemon if desired. Serve immediately.