YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Savor a light yet hearty bowl featuring tender grilled chicken perched over a fluffy bed of quinoa and a colorful medley of roasted mixed vegetables, all brought together with a drizzle of olive oil to elevate natural flavors.
INGREDIENTS
1.5 ounces Grilled Chicken Breast
0.33 cup Cooked Quinoa
1 cup Mixed Roasted Vegetables (Bell Peppers & Zucchini)
2.5 teaspoons Olive Oil
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet for roasting vegetables.
Toss chopped bell peppers and zucchini with olive oil, salt, and pepper. Arrange them evenly on the baking sheet.
Roast the vegetables in the oven for about 20 minutes, or until tender and slightly caramelized.
Meanwhile, heat your grill or skillet over medium-high heat. Season the chicken breast lightly with salt and pepper.
Grill the chicken for about 6-8 minutes per side, or until fully cooked through and nicely charred. Allow it to rest for a few minutes before slicing.
Prepare a serving bowl by layering the cooked quinoa as the base, then top with sliced grilled chicken and roasted vegetables.
Finish with an optional squeeze of lemon juice or extra herbs for added brightness before serving.