Name: Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Roasted Mixed Vegetables; 2 tbsp Chickpeas; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder; Salt and Pepper

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

A vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, an assortment of roasted bell peppers and zucchini, and a hint of creamy chickpeas, all lightly dressed with olive oil and lemon for a fresh, satisfying, and energizing lunch.

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NUTRITION

Protein

16.6g

Fat

13.1g

Carbs

39g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

2 tbsp Chickpeas

2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper

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PREPARATION

1
Preheat your oven to 425°F for roasting the vegetables.
2
Toss chopped bell peppers and zucchini with 1 tsp olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet.
3
Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.
4
While the vegetables roast, grill the chicken breast until fully cooked and slice it into thin strips.
5
Prepare 1/2 cup of cooked quinoa if not pre-cooked.
6
In a bowl, layer the quinoa, roasted vegetables, and then top with grilled chicken and 2 tbsp rinsed chickpeas.
7
Drizzle the remaining 1 tsp of olive oil and lemon juice over the bowl. Add additional salt and pepper to taste.
8
Gently toss everything together before serving.