Roasted Chipotle Chicken and Veggie Bowl

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

Roasted Chipotle Chicken and Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Chipotle Chicken and Veggie Bowl

Savor a vibrant bowl featuring tender roasted chipotle-seasoned chicken, crisp roasted veggies, and a light quinoa base, perfect for any meal. The smoky chipotle pairs beautifully with the sweetness of bell peppers and the subtle crunch of zucchini, making each bite a delightful medley of textures and flavors.

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NUTRITION

401kcal
Protein
46.5g
Fat
11g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Chipotle Chili Powder

1 tsp Garlic Powder

1 tbsp Lime Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chipotle chili powder, garlic powder, salt, and pepper. Rub the spice mix over the 6 oz chicken breast.

  • 3

    Place the seasoned chicken on a baking sheet. Toss the chopped red bell pepper, sliced zucchini, and red onion with olive oil, salt, and pepper in a separate bowl.

  • 4

    Arrange the vegetables around the chicken on the baking sheet.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight char.

  • 6

    While the chicken and veggies are roasting, prepare 1/2 cup of cooked quinoa if not already done.

  • 7

    Once done, slice the chicken and serve over a bed of quinoa, topping with the roasted veggies. Drizzle with lime juice before serving.

Roasted Chipotle Chicken and Veggie Bowl

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

Roasted Chipotle Chicken and Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Chipotle Chicken and Veggie Bowl

Savor a vibrant bowl featuring tender roasted chipotle-seasoned chicken, crisp roasted veggies, and a light quinoa base, perfect for any meal. The smoky chipotle pairs beautifully with the sweetness of bell peppers and the subtle crunch of zucchini, making each bite a delightful medley of textures and flavors.

NUTRITION

401kcal
Protein
46.5g
Fat
11g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Chipotle Chili Powder

1 tsp Garlic Powder

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chipotle chili powder, garlic powder, salt, and pepper. Rub the spice mix over the 6 oz chicken breast.

  • 3

    Place the seasoned chicken on a baking sheet. Toss the chopped red bell pepper, sliced zucchini, and red onion with olive oil, salt, and pepper in a separate bowl.

  • 4

    Arrange the vegetables around the chicken on the baking sheet.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight char.

  • 6

    While the chicken and veggies are roasting, prepare 1/2 cup of cooked quinoa if not already done.

  • 7

    Once done, slice the chicken and serve over a bed of quinoa, topping with the roasted veggies. Drizzle with lime juice before serving.