Chicken and Roasted Veggie Bowls with Fresh Pico de Gallo

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

Chicken and Roasted Veggie Bowls with Fresh Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Veggie Bowls with Fresh Pico de Gallo

Enjoy a vibrant bowl combining succulent roasted chicken, colorful roasted vegetables, fluffy quinoa, and a zesty, freshly made pico de gallo, all finished with a creamy hint of avocado. This dish is balanced, nutrient-dense, and offers a refreshing twist suitable for a satisfying breakfast, lunch, or dinner.

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NUTRITION

393kcal
Protein
33.5g
Fat
15.1g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cooked Quinoa

1/2 medium Tomato

1 small Jalapeño

1 handful Fresh Cilantro

1 tsp Olive Oil

1/4 Avocado

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking tray with parchment paper.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with a teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking tray and roast for 20-25 minutes until tender and slightly charred.

  • 4

    While the veggies roast, season the chicken breast with salt, pepper, and your favorite herbs. Bake or grill the chicken until cooked through (internal temperature should reach 165°F), approximately 15-20 minutes. Once cooked, slice into bite-sized strips.

  • 5

    Prepare the pico de gallo by dicing the tomato, jalapeño, and roughly chopping the fresh cilantro. Mix them together in a small bowl and season with a pinch of salt.

  • 6

    In a bowl, combine the roasted vegetables with the cooked quinoa. Top with the sliced chicken.

  • 7

    Add the fresh pico de gallo over the bowl and finish with sliced avocado for creaminess.

  • 8

    Enjoy your nourishing Chicken and Roasted Veggie Bowl with fresh pico de gallo!

Chicken and Roasted Veggie Bowls with Fresh Pico de Gallo

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

Chicken and Roasted Veggie Bowls with Fresh Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Veggie Bowls with Fresh Pico de Gallo

Enjoy a vibrant bowl combining succulent roasted chicken, colorful roasted vegetables, fluffy quinoa, and a zesty, freshly made pico de gallo, all finished with a creamy hint of avocado. This dish is balanced, nutrient-dense, and offers a refreshing twist suitable for a satisfying breakfast, lunch, or dinner.

NUTRITION

393kcal
Protein
33.5g
Fat
15.1g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cooked Quinoa

1/2 medium Tomato

1 small Jalapeño

1 handful Fresh Cilantro

1 tsp Olive Oil

1/4 Avocado

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking tray with parchment paper.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with a teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking tray and roast for 20-25 minutes until tender and slightly charred.

  • 4

    While the veggies roast, season the chicken breast with salt, pepper, and your favorite herbs. Bake or grill the chicken until cooked through (internal temperature should reach 165°F), approximately 15-20 minutes. Once cooked, slice into bite-sized strips.

  • 5

    Prepare the pico de gallo by dicing the tomato, jalapeño, and roughly chopping the fresh cilantro. Mix them together in a small bowl and season with a pinch of salt.

  • 6

    In a bowl, combine the roasted vegetables with the cooked quinoa. Top with the sliced chicken.

  • 7

    Add the fresh pico de gallo over the bowl and finish with sliced avocado for creaminess.

  • 8

    Enjoy your nourishing Chicken and Roasted Veggie Bowl with fresh pico de gallo!