Quinoa Power Bowl with Herb-Roasted Vegetables and Creamy Tahini Dressing

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

Quinoa Power Bowl with Herb-Roasted Vegetables and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Quinoa Power Bowl with Herb-Roasted Vegetables and Creamy Tahini Dressing

A vibrant and nourishing bowl featuring tender grilled chicken, fluffy quinoa, protein-packed chickpeas, and a medley of herb-roasted vegetables, all drizzled with a luscious creamy tahini dressing. This dish boasts a delightful balance of textures and flavors—smoky roasted veggies, nutty quinoa, and a tangy, rich dressing—making it a satisfying meal any time of day.

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NUTRITION

555kcal
Protein
41.2g
Fat
19.6g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chickpeas

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Tahini

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop bell pepper, zucchini, and red onion into bite-sized pieces and toss with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Grill over medium-high heat or sauté in a pan until the internal temperature reaches 165°F, approximately 6-7 minutes per side. Let rest, then slice.

  • 5

    If not already prepared, cook quinoa according to package instructions.

  • 6

    Warm the chickpeas in a small pan or microwave until heated through.

  • 7

    Prepare the creamy tahini dressing by stirring the tahini with a splash of water (if needed) until smooth.

  • 8

    Assemble the bowl by placing the cooked quinoa as the base, followed by chickpeas, roasted vegetables, and grilled chicken slices.

  • 9

    Drizzle the tahini dressing over the assembled bowl, and serve immediately.

Quinoa Power Bowl with Herb-Roasted Vegetables and Creamy Tahini Dressing

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

Quinoa Power Bowl with Herb-Roasted Vegetables and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Quinoa Power Bowl with Herb-Roasted Vegetables and Creamy Tahini Dressing

A vibrant and nourishing bowl featuring tender grilled chicken, fluffy quinoa, protein-packed chickpeas, and a medley of herb-roasted vegetables, all drizzled with a luscious creamy tahini dressing. This dish boasts a delightful balance of textures and flavors—smoky roasted veggies, nutty quinoa, and a tangy, rich dressing—making it a satisfying meal any time of day.

NUTRITION

555kcal
Protein
41.2g
Fat
19.6g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chickpeas

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Tahini

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop bell pepper, zucchini, and red onion into bite-sized pieces and toss with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Grill over medium-high heat or sauté in a pan until the internal temperature reaches 165°F, approximately 6-7 minutes per side. Let rest, then slice.

  • 5

    If not already prepared, cook quinoa according to package instructions.

  • 6

    Warm the chickpeas in a small pan or microwave until heated through.

  • 7

    Prepare the creamy tahini dressing by stirring the tahini with a splash of water (if needed) until smooth.

  • 8

    Assemble the bowl by placing the cooked quinoa as the base, followed by chickpeas, roasted vegetables, and grilled chicken slices.

  • 9

    Drizzle the tahini dressing over the assembled bowl, and serve immediately.