Ginger-Sesame Chicken Buddha Bowl with Rainbow Vegetables

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

Ginger-Sesame Chicken Buddha Bowl with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Sesame Chicken Buddha Bowl with Rainbow Vegetables

Enjoy a vibrant bowl featuring tender ginger-infused chicken, nutty quinoa, crisp rainbow vegetables, and a sprinkle of toasted sesame seeds. This colorful dish offers a satisfying fusion of textures and a balance of flavors perfect for any meal time.

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NUTRITION

360kcal
Protein
37.2g
Fat
8.4g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Mixed Bell Peppers (chopped)

1/2 cup Carrot, julienned

1/2 cup Red Cabbage, shredded

1/4 cup Shelled Edamame

1 tsp Sesame Seeds

1 tsp Fresh Ginger, grated

1 tsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

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PREPARATION

  • 1

    Cook the quinoa according to package instructions and set aside.

  • 2

    Season the chicken breast lightly with a pinch of salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 6-7 minutes per side, then slice into strips.

  • 3

    In a small bowl, whisk together grated fresh ginger, low-sodium soy sauce, and rice vinegar to create a light, tangy dressing.

  • 4

    Prepare the vegetables by chopping the bell peppers, julienning the carrot, and shredding the red cabbage. Lightly steam or leave them raw for extra crunch.

  • 5

    Assemble the Buddha bowl by placing the cooked quinoa at the base. Arrange the sliced chicken on top along with the bell peppers, carrots, red cabbage, and edamame.

  • 6

    Drizzle the ginger-soy dressing evenly over the bowl, then sprinkle with toasted sesame seeds.

  • 7

    Mix gently to combine all flavors before serving.

Ginger-Sesame Chicken Buddha Bowl with Rainbow Vegetables

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

Ginger-Sesame Chicken Buddha Bowl with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Sesame Chicken Buddha Bowl with Rainbow Vegetables

Enjoy a vibrant bowl featuring tender ginger-infused chicken, nutty quinoa, crisp rainbow vegetables, and a sprinkle of toasted sesame seeds. This colorful dish offers a satisfying fusion of textures and a balance of flavors perfect for any meal time.

NUTRITION

360kcal
Protein
37.2g
Fat
8.4g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Mixed Bell Peppers (chopped)

1/2 cup Carrot, julienned

1/2 cup Red Cabbage, shredded

1/4 cup Shelled Edamame

1 tsp Sesame Seeds

1 tsp Fresh Ginger, grated

1 tsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

PREPARATION

  • 1

    Cook the quinoa according to package instructions and set aside.

  • 2

    Season the chicken breast lightly with a pinch of salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 6-7 minutes per side, then slice into strips.

  • 3

    In a small bowl, whisk together grated fresh ginger, low-sodium soy sauce, and rice vinegar to create a light, tangy dressing.

  • 4

    Prepare the vegetables by chopping the bell peppers, julienning the carrot, and shredding the red cabbage. Lightly steam or leave them raw for extra crunch.

  • 5

    Assemble the Buddha bowl by placing the cooked quinoa at the base. Arrange the sliced chicken on top along with the bell peppers, carrots, red cabbage, and edamame.

  • 6

    Drizzle the ginger-soy dressing evenly over the bowl, then sprinkle with toasted sesame seeds.

  • 7

    Mix gently to combine all flavors before serving.