YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables and Side Salad with Toast
Enjoy a light yet satisfying bowl featuring delicately grilled chicken, fluffy quinoa and colorful roasted vegetables, accented by a refreshing side salad and a crisp slice of whole grain toast. This balanced meal is artfully composed to deliver a harmonious blend of textures and flavors while keeping calories and protein in check.
INGREDIENTS
0.5 oz Chicken Breast (~14g)
1/3 cup Cooked Quinoa (~67g)
1 cup Mixed Roasted Vegetables (~150g)
1 tbsp Olive Oil (roasting)
0.5 tbsp Olive Oil (dressing)
1 slice Whole Grain Bread
1 cup Mixed Salad Greens
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Toss the mixed vegetables (zucchini and red bell pepper) with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking tray. Roast for 20 minutes or until tender and slightly caramelized.
Meanwhile, season the 0.5 oz chicken breast with salt and pepper and grill on a medium-high grill or stovetop grill pan until just cooked through. Once done, slice it thinly.
Prepare 1/3 cup of cooked quinoa as per package instructions if not already cooked.
In a bowl, combine the quinoa, roasted vegetables, and grilled chicken slices.
In a small bowl, whisk together 0.5 tablespoon olive oil, lemon juice, and a pinch of salt and pepper to make a simple dressing. Drizzle over the salad greens.
Plate the quinoa bowl alongside the dressed salad greens and serve with a slice of whole grain bread on the side.
Enjoy your balanced lunch that marries light protein, wholesome grains, and crunchy, fresh salad with a satisfying toast touch.