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 vibrant power bowl featuring crispy baked chicken coated in a light almond flour crisp, served alongside a colorful medley of roasted sweet potato, broccoli, and red bell pepper over a bed of fluffy quinoa. This well-balanced bowl harmonizes textures and flavors, making it a nourishing and satisfying choice for lunch or dinner.

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NUTRITION

429kcal
Protein
43.9g
Fat
9.1g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Almond Flour

1 large Egg White

1/2 cup Cooked Quinoa

1/2 cup Roasted Sweet Potato

1/2 cup Roasted Broccoli

1/2 cup Roasted Red Bell Pepper

Seasonings (Salt, Pepper, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the almond flour and seasonings. In a separate bowl, lightly whisk the egg white.

  • 3

    Dip the chicken breast first into the egg white, then coat evenly with almond flour and seasoning mixture.

  • 4

    Place the coated chicken breast on the baking sheet and bake for 20-25 minutes until crispy and fully cooked.

  • 5

    While the chicken bakes, prepare the roasted vegetables: toss sweet potato cubes, broccoli florets, and red bell pepper slices with a light drizzle of olive oil, salt, and pepper on a separate tray, then roast in the oven for about 15-20 minutes.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 7

    To assemble the bowl, layer quinoa as the base, then add the roasted vegetables and sliced crispy chicken on top.

  • 8

    Finish with an extra sprinkle of seasonings if desired and 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 vibrant power bowl featuring crispy baked chicken coated in a light almond flour crisp, served alongside a colorful medley of roasted sweet potato, broccoli, and red bell pepper over a bed of fluffy quinoa. This well-balanced bowl harmonizes textures and flavors, making it a nourishing and satisfying choice for lunch or dinner.

NUTRITION

429kcal
Protein
43.9g
Fat
9.1g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Almond Flour

1 large Egg White

1/2 cup Cooked Quinoa

1/2 cup Roasted Sweet Potato

1/2 cup Roasted Broccoli

1/2 cup Roasted Red Bell Pepper

Seasonings (Salt, Pepper, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the almond flour and seasonings. In a separate bowl, lightly whisk the egg white.

  • 3

    Dip the chicken breast first into the egg white, then coat evenly with almond flour and seasoning mixture.

  • 4

    Place the coated chicken breast on the baking sheet and bake for 20-25 minutes until crispy and fully cooked.

  • 5

    While the chicken bakes, prepare the roasted vegetables: toss sweet potato cubes, broccoli florets, and red bell pepper slices with a light drizzle of olive oil, salt, and pepper on a separate tray, then roast in the oven for about 15-20 minutes.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 7

    To assemble the bowl, layer quinoa as the base, then add the roasted vegetables and sliced crispy chicken on top.

  • 8

    Finish with an extra sprinkle of seasonings if desired and serve warm.