YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Savor a vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, a medley of roasted vegetables, and sweet potato cubes, all lightly drizzled with olive oil and seasoned with fresh herbs for a balanced, energizing meal.
INGREDIENTS
1 oz Chicken Breast
1/3 cup Cooked Quinoa
1 cup Roasted Mixed Vegetables
1/2 cup Roasted Sweet Potato
1.5 tbsp Olive Oil
Salt and Pepper (to taste)
PREPARATION
Preheat your oven to 425°F. Toss the diced sweet potato and mixed vegetables with half of the olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 20-25 minutes until tender and caramelized.
Meanwhile, season the chicken breast lightly with salt and pepper. Grill the chicken on a preheated grill pan over medium-high heat for about 4-5 minutes per side, or until fully cooked. Once done, slice into thin strips.
Prepare quinoa according to package instructions if not already cooked. Fluff with a fork.
In a bowl, combine the cooked quinoa, roasted vegetables, and sweet potato. Drizzle the remaining olive oil over the mix and toss gently.
Top the bowl with the grilled chicken strips. Serve warm and enjoy this balanced, flavorful lunch.