Crispy Chicken and Roasted Vegetable Power Bowl

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

Crispy Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Power Bowl

Savor a delicious power bowl featuring a crispy, lightly breaded chicken breast paired with a vibrant medley of roasted zucchini, red bell pepper, and red onion, all served on a base of fluffy quinoa. This wholesome bowl bursts with flavors while keeping your meal balanced and nutritious.

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NUTRITION

450kcal
Protein
42.7g
Fat
11.3g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

1 tbsp Panko Breadcrumbs

1/2 cup Cooked Quinoa

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    For the chicken, pat dry the chicken breast. In a small bowl, whisk the egg white and season with a pinch of salt, pepper, and garlic powder.

  • 3

    Coat the chicken breast evenly with the egg white, then dredge in panko breadcrumbs ensuring a light, even coating.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables in a bowl with olive oil, salt, pepper, and garlic powder.

  • 6

    Spread the vegetables evenly on another baking sheet.

  • 7

    Place both the chicken and vegetables in the oven. Roast the vegetables for about 15 minutes, stirring halfway through, and bake the chicken for approximately 15-18 minutes or until cooked through and crispy.

  • 8

    While the chicken and vegetables are roasting, heat the cooked quinoa if needed.

  • 9

    Assemble the power bowl by placing the warm quinoa at the base, topping it with the roasted vegetables and then the crispy chicken breast. Serve warm.

Crispy Chicken and Roasted Vegetable Power Bowl

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

Crispy Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Power Bowl

Savor a delicious power bowl featuring a crispy, lightly breaded chicken breast paired with a vibrant medley of roasted zucchini, red bell pepper, and red onion, all served on a base of fluffy quinoa. This wholesome bowl bursts with flavors while keeping your meal balanced and nutritious.

NUTRITION

450kcal
Protein
42.7g
Fat
11.3g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

1 tbsp Panko Breadcrumbs

1/2 cup Cooked Quinoa

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    For the chicken, pat dry the chicken breast. In a small bowl, whisk the egg white and season with a pinch of salt, pepper, and garlic powder.

  • 3

    Coat the chicken breast evenly with the egg white, then dredge in panko breadcrumbs ensuring a light, even coating.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables in a bowl with olive oil, salt, pepper, and garlic powder.

  • 6

    Spread the vegetables evenly on another baking sheet.

  • 7

    Place both the chicken and vegetables in the oven. Roast the vegetables for about 15 minutes, stirring halfway through, and bake the chicken for approximately 15-18 minutes or until cooked through and crispy.

  • 8

    While the chicken and vegetables are roasting, heat the cooked quinoa if needed.

  • 9

    Assemble the power bowl by placing the warm quinoa at the base, topping it with the roasted vegetables and then the crispy chicken breast. Serve warm.