YOUR SOLIN GENERATED RECIPE
Crispy Chicken Bowl with Roasted Veggies and Creamy Guacamole
Enjoy a vibrant bowl featuring crispy seasoned chicken, a medley of roasted bell peppers, zucchini, and red onions, paired with a scoop of creamy, zesty guacamole and a side of fluffy quinoa. This dish delivers a satisfying crunch and a delightful blend of flavors that make it perfect for any meal of the day.
INGREDIENTS
5 oz Chicken Breast
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Zucchini
1/4 cup chopped Red Onion
1 tsp Olive Oil
1/2 cup Cooked Quinoa
1/4 Avocado (for Guacamole)
1 tbsp Lime Juice
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
Meanwhile, season the chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken for 3-4 minutes per side until it becomes crispy on the outside and is fully cooked in the middle.
Prepare the creamy guacamole by mashing the quarter avocado in a small bowl with lime juice, salt, and pepper until smooth but still a bit chunky.
To assemble the bowl, layer the cooked quinoa at the base, top with roasted veggies and the crispy chicken slices, and finish with a dollop of guacamole.
Serve warm and enjoy your nutrient-packed, flavorful meal.