Savory Ground Chicken and Roasted Vegetable Bowl

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

Savory Ground Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Savory Ground Chicken and Roasted Vegetable Bowl

Enjoy a well-balanced bowl featuring lean ground chicken accompanied by an assortment of roasted vegetables and a serving of quinoa. The dish is perfectly seasoned for a savory flavor, with the hearty protein of chicken complemented by the natural sweetness of roasted red bell peppers, zucchini, and broccoli – a comforting, wholesome meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

446kcal
Protein
40.5g
Fat
17.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150 g Lean Ground Chicken

1 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cooked Quinoa

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    On a baking sheet, combine the chopped broccoli, red bell pepper, and zucchini. Drizzle with olive oil and season with salt and pepper. Toss to evenly coat.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring once halfway through, until they are lightly browned and tender.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground chicken and season with a pinch of salt and pepper. Cook, breaking it up into smaller pieces, until the chicken is no longer pink and fully cooked, about 6-8 minutes.

  • 5

    Warm the cooked quinoa if necessary.

  • 6

    Assemble your bowl by placing the quinoa at the base, topping it with the cooked ground chicken, and then adding the roasted vegetables.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired, and serve warm.

Savory Ground Chicken and Roasted Vegetable Bowl

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

Savory Ground Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Savory Ground Chicken and Roasted Vegetable Bowl

Enjoy a well-balanced bowl featuring lean ground chicken accompanied by an assortment of roasted vegetables and a serving of quinoa. The dish is perfectly seasoned for a savory flavor, with the hearty protein of chicken complemented by the natural sweetness of roasted red bell peppers, zucchini, and broccoli – a comforting, wholesome meal for any time of day.

NUTRITION

446kcal
Protein
40.5g
Fat
17.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150 g Lean Ground Chicken

1 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cooked Quinoa

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    On a baking sheet, combine the chopped broccoli, red bell pepper, and zucchini. Drizzle with olive oil and season with salt and pepper. Toss to evenly coat.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring once halfway through, until they are lightly browned and tender.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground chicken and season with a pinch of salt and pepper. Cook, breaking it up into smaller pieces, until the chicken is no longer pink and fully cooked, about 6-8 minutes.

  • 5

    Warm the cooked quinoa if necessary.

  • 6

    Assemble your bowl by placing the quinoa at the base, topping it with the cooked ground chicken, and then adding the roasted vegetables.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired, and serve warm.