YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables
Enjoy a vibrant bowl featuring tender lightly grilled chicken, fluffy quinoa, and a medley of roasted vegetables complemented by creamy avocado and a drizzle of olive oil. This balanced dish offers a delightful mix of textures and fresh, savory flavors perfect for a nourishing lunch.
INGREDIENTS
1.75 oz Chicken Breast (~50g)
0.5 cup Cooked Quinoa (~93g)
0.5 cup Sliced Zucchini (~45g)
0.5 cup Sliced Red Bell Pepper (~75g)
0.5 cup Sliced Red Onion (~70g)
1 half Avocado (~100g)
2 tbsp Olive Oil
PREPARATION
Preheat the oven to 425°F for roasting the vegetables.
Toss the sliced zucchini, red bell pepper, and red onion in 1 tablespoon olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.
Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken over medium-high heat until fully cooked through, about 4-5 minutes per side. Once cooked, slice it into strips.
Prepare the quinoa as per package instructions if not already cooked.
In a bowl, assemble the power bowl by layering the cooked quinoa, grilled chicken slices, and roasted vegetables.
Top the bowl with sliced avocado.
Drizzle the remaining 1 tablespoon olive oil over the assembled bowl, and add a squeeze of fresh lemon juice if desired for extra brightness.
Gently toss the ingredients together and serve immediately.