Crispy Chicken and Roasted Bell Pepper Bowl with Zesty Avocado

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

Crispy Chicken and Roasted Bell Pepper Bowl with Zesty Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Bell Pepper Bowl with Zesty Avocado

Enjoy the perfect balance of textures and flavors in this vibrant bowl. Tender, crispy chicken pairs beautifully with roasted bell pepper, complemented by the creaminess of zesty avocado, all on a light quinoa base. This dish is a delight for your taste buds while keeping it clean and nutritionally balanced.

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NUTRITION

408kcal
Protein
38.3g
Fat
13.8g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

1/4 medium Avocado (quartered)

1 tablespoon Cornstarch

Salt & Pepper to taste

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red bell pepper into strips and toss with a bit of olive oil, salt, and pepper. Roast on a baking sheet for about 15-20 minutes until tender and slightly charred.

  • 3

    In a bowl, combine the chicken breast with cornstarch, salt, and pepper for a light, crispy coating.

  • 4

    Heat remaining olive oil in a non-stick skillet over medium-high heat. Sauté the chicken for about 4-5 minutes on each side until golden and fully cooked.

  • 5

    In a separate small bowl, mix the lemon juice with a pinch of salt and pepper to create a zesty drizzle.

  • 6

    Assemble the bowl by placing the cooked quinoa at the base, then add the crispy chicken slices, roasted bell pepper strips, and quartered avocado.

  • 7

    Drizzle the zesty lemon dressing over the bowl and serve immediately.

Crispy Chicken and Roasted Bell Pepper Bowl with Zesty Avocado

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

Crispy Chicken and Roasted Bell Pepper Bowl with Zesty Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Bell Pepper Bowl with Zesty Avocado

Enjoy the perfect balance of textures and flavors in this vibrant bowl. Tender, crispy chicken pairs beautifully with roasted bell pepper, complemented by the creaminess of zesty avocado, all on a light quinoa base. This dish is a delight for your taste buds while keeping it clean and nutritionally balanced.

NUTRITION

408kcal
Protein
38.3g
Fat
13.8g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

1/4 medium Avocado (quartered)

1 tablespoon Cornstarch

Salt & Pepper to taste

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red bell pepper into strips and toss with a bit of olive oil, salt, and pepper. Roast on a baking sheet for about 15-20 minutes until tender and slightly charred.

  • 3

    In a bowl, combine the chicken breast with cornstarch, salt, and pepper for a light, crispy coating.

  • 4

    Heat remaining olive oil in a non-stick skillet over medium-high heat. Sauté the chicken for about 4-5 minutes on each side until golden and fully cooked.

  • 5

    In a separate small bowl, mix the lemon juice with a pinch of salt and pepper to create a zesty drizzle.

  • 6

    Assemble the bowl by placing the cooked quinoa at the base, then add the crispy chicken slices, roasted bell pepper strips, and quartered avocado.

  • 7

    Drizzle the zesty lemon dressing over the bowl and serve immediately.