Crispy Chicken Grain Bowl with Fresh Greens and Roasted Vegetables

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

Crispy Chicken Grain Bowl with Fresh Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Grain Bowl with Fresh Greens and Roasted Vegetables

Enjoy a vibrant bowl featuring tender, crispy chicken lightly coated in crunchy panko, served over a bed of nutty quinoa, fresh mixed greens, and a colorful medley of roasted red bell pepper and broccoli. A drizzle of olive oil adds a subtle richness that ties all the flavors together.

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NUTRITION

488kcal
Protein
44.5g
Fat
11.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 cup cooked Quinoa

1 cup Mixed Greens

1/2 cup roasted Red Bell Pepper

1/2 cup roasted Broccoli

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Season the chicken breast lightly with salt and pepper. Pat dry and then dredge it in the panko breadcrumbs, pressing gently to adhere.

  • 3

    Place the panko-coated chicken on the baking sheet. Bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.

  • 4

    While the chicken bakes, prepare the roasted vegetables. Toss chopped red bell pepper and broccoli with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 5

    Reheat or prepare the quinoa as per package instructions if not already cooked.

  • 6

    Assemble the bowl by layering cooked quinoa, mixed greens, and the roasted vegetables. Slice the crispy chicken breast and arrange on top.

  • 7

    Serve immediately, enjoying the combination of crunchy chicken, hearty grains, and vibrant, fresh vegetables.

Crispy Chicken Grain Bowl with Fresh Greens and Roasted Vegetables

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

Crispy Chicken Grain Bowl with Fresh Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Grain Bowl with Fresh Greens and Roasted Vegetables

Enjoy a vibrant bowl featuring tender, crispy chicken lightly coated in crunchy panko, served over a bed of nutty quinoa, fresh mixed greens, and a colorful medley of roasted red bell pepper and broccoli. A drizzle of olive oil adds a subtle richness that ties all the flavors together.

NUTRITION

488kcal
Protein
44.5g
Fat
11.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 cup cooked Quinoa

1 cup Mixed Greens

1/2 cup roasted Red Bell Pepper

1/2 cup roasted Broccoli

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Season the chicken breast lightly with salt and pepper. Pat dry and then dredge it in the panko breadcrumbs, pressing gently to adhere.

  • 3

    Place the panko-coated chicken on the baking sheet. Bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.

  • 4

    While the chicken bakes, prepare the roasted vegetables. Toss chopped red bell pepper and broccoli with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 5

    Reheat or prepare the quinoa as per package instructions if not already cooked.

  • 6

    Assemble the bowl by layering cooked quinoa, mixed greens, and the roasted vegetables. Slice the crispy chicken breast and arrange on top.

  • 7

    Serve immediately, enjoying the combination of crunchy chicken, hearty grains, and vibrant, fresh vegetables.