Name: Shredded Chicken, Crispy Roasted Vegetables, and Zesty Greens Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Shredded Chicken; 1 cup chopped Broccoli; 1/2 cup chopped Red Bell Pepper; 1 medium sliced Carrot; 2 cups Spinach; 1 cup Arugula; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/3 cup cooked Quinoa

Shredded Chicken, Crispy Roasted Vegetables, and Zesty Greens Bowl

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

YOUR SOLIN GENERATED RECIPE

Shredded Chicken, Crispy Roasted Vegetables, and Zesty Greens Bowl

Enjoy a vibrant bowl featuring tender shredded chicken paired with perfectly roasted vegetables and a refreshing zesty greens base. This bowl combines crispy textures with a bright lemon-olive oil dressing, all rounded off with a light serving of quinoa for a balanced and satisfying meal.

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NUTRITION

Protein

34.8g

Fat

9.5g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken

1 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1 medium sliced Carrot

2 cups Spinach

1 cup Arugula

1 tsp Olive Oil

1 tbsp Lemon Juice

1/3 cup cooked Quinoa

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PREPARATION

1
Preheat the oven to 425°F.
2
Toss chopped broccoli, red bell pepper, and sliced carrot with a light drizzle of olive oil, salt, and pepper on a baking sheet.
3
Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and crispy on the edges.
4
In the meantime, prepare your shredded chicken if not already done. Warm it up gently in a pan or microwave.
5
In a large bowl, combine spinach and arugula. Drizzle with lemon juice and a small amount of olive oil; toss to coat evenly.
6
Layer the bowl by first adding a bed of the zesty greens, then spooning in the roasted vegetables, followed by the warmed shredded chicken.
7
Top the bowl with the cooked quinoa to add a nutty texture and extra fiber. Serve immediately and enjoy.