YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables
A vibrant bowl featuring perfectly grilled chicken breast served atop fluffy quinoa, mingled with roasted bell peppers and zucchini, enhanced by a burst of sweet pineapple. A light olive oil drizzle and zest of lemon complete this well-balanced, protein-packed meal that is as appealing to the eye as it is to the palate.
INGREDIENTS
5 oz Chicken Breast
1/3 cup Cooked Quinoa
1/2 medium Bell Pepper
1/2 medium Zucchini
1/4 cup Pineapple Chunks
1 tsp Olive Oil
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, preheat your oven to 425°F. Toss sliced bell pepper and zucchini with olive oil, salt, and pepper on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
Prepare the quinoa according to package instructions if not already cooked. Use about 1/3 cup cooked quinoa per serving.
Lightly toss the roasted vegetables with fresh lemon juice and fold in the pineapple chunks for a touch of sweetness.
Assemble the bowl by layering the quinoa, sliced grilled chicken, and roasted vegetable mix. Serve immediately.