YOUR SOLIN GENERATED RECIPE
Grilled Chicken Power Bowl with Quinoa and Roasted Vegetables
A vibrant power bowl featuring tender grilled chicken, fluffy quinoa, and a rainbow of roasted vegetables. Finished with a drizzle of olive oil and a few slices of creamy avocado on a bed of fresh mixed greens, this bowl is both visually appealing and deliciously satisfying.
INGREDIENTS
4.75 oz Chicken Breast
1 cup Cooked Quinoa
½ cup Chopped Red Bell Pepper
½ cup Sliced Zucchini
½ cup Roasted Baby Carrots
1 tbsp Olive Oil
¼ Avocado
1 cup Mixed Greens
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and any preferred herbs.
Grill the chicken for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
Meanwhile, prepare the quinoa as per package instructions. Once cooked, fluff with a fork and set aside.
Toss the chopped red bell pepper, sliced zucchini, and baby carrots in half of the olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.
Assemble the bowl by placing a bed of mixed greens at the bottom. Layer the cooked quinoa on top, then arrange the roasted vegetables and sliced grilled chicken.
Top with a few slices of avocado and drizzle the remaining olive oil, optionally with a squeeze of lemon juice, over the bowl.
Serve warm and enjoy your nutrient-packed lunch.