Crispy Chicken and Roasted Vegetable Protein Bowl

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

Crispy Chicken and Roasted Vegetable Protein Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Protein Bowl

Enjoy a balanced bowl featuring crispy chicken breast paired with a colorful medley of roasted vegetables and a base of light quinoa. This dish offers a satisfying crunch and a comforting blend of flavors, making it a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

346kcal
Protein
40.8g
Fat
10.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Broccoli

50 g Red Bell Pepper

1 tsp Olive Oil

1/3 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Lightly coat (optionally, dust with a small amount of whole wheat breadcrumbs for extra crispiness).

  • 3

    Heat a nonstick skillet over medium-high heat and add half the olive oil. Sear the chicken breast for 2-3 minutes on each side until golden.

  • 4

    Transfer the chicken to a baking sheet and place in the oven to finish cooking for 10-12 minutes until internal temperature reaches 165°F.

  • 5

    Meanwhile, toss the broccoli and red bell pepper with the remaining olive oil, salt, and pepper on a separate baking tray.

  • 6

    Roast the vegetables in the oven for 10 minutes or until tender and slightly charred.

  • 7

    Prepare the quinoa if not pre-cooked, or warm the cooked quinoa in a microwave or on the stovetop.

  • 8

    Slice the crispy chicken and arrange over a bed of quinoa. Top with the roasted vegetables.

  • 9

    Serve immediately and enjoy your balanced and flavorful protein bowl.

Crispy Chicken and Roasted Vegetable Protein Bowl

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

Crispy Chicken and Roasted Vegetable Protein Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Protein Bowl

Enjoy a balanced bowl featuring crispy chicken breast paired with a colorful medley of roasted vegetables and a base of light quinoa. This dish offers a satisfying crunch and a comforting blend of flavors, making it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

346kcal
Protein
40.8g
Fat
10.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Broccoli

50 g Red Bell Pepper

1 tsp Olive Oil

1/3 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Lightly coat (optionally, dust with a small amount of whole wheat breadcrumbs for extra crispiness).

  • 3

    Heat a nonstick skillet over medium-high heat and add half the olive oil. Sear the chicken breast for 2-3 minutes on each side until golden.

  • 4

    Transfer the chicken to a baking sheet and place in the oven to finish cooking for 10-12 minutes until internal temperature reaches 165°F.

  • 5

    Meanwhile, toss the broccoli and red bell pepper with the remaining olive oil, salt, and pepper on a separate baking tray.

  • 6

    Roast the vegetables in the oven for 10 minutes or until tender and slightly charred.

  • 7

    Prepare the quinoa if not pre-cooked, or warm the cooked quinoa in a microwave or on the stovetop.

  • 8

    Slice the crispy chicken and arrange over a bed of quinoa. Top with the roasted vegetables.

  • 9

    Serve immediately and enjoy your balanced and flavorful protein bowl.