Zesty Shredded Chicken and Quinoa Bowls with Crispy Roasted Vegetables

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

Zesty Shredded Chicken and Quinoa Bowls with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Zesty Shredded Chicken and Quinoa Bowls with Crispy Roasted Vegetables

Enjoy a vibrant and nourishing bowl bursting with zesty shredded chicken, fluffy quinoa, and a medley of crispy roasted vegetables, finished with a drizzle of olive oil and a hint of creamy avocado. This colorful dish strikes the perfect balance between savoriness and freshness, making it a delightful option for a wholesome meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

467kcal
Protein
33.5g
Fat
23.6g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Extra Virgin Olive Oil

1 portion Avocado (approx. 30g)

1 tbsp Lime Juice

1 tsp Cumin

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, pepper, and cumin. Spread them out evenly on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for 20-25 minutes until they are crisp-tender and slightly caramelized at the edges.

  • 3

    While the vegetables roast, prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a bowl, combine the shredded chicken with lime juice, salt, and pepper, adding a mix of zesty flavor.

  • 5

    Once cooked, assemble the bowl by layering cooked quinoa, roasted vegetables, and shredded chicken.

  • 6

    Top with sliced avocado and an optional extra drizzle of olive oil for added richness. Mix gently and enjoy immediately.

Zesty Shredded Chicken and Quinoa Bowls with Crispy Roasted Vegetables

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

Zesty Shredded Chicken and Quinoa Bowls with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Zesty Shredded Chicken and Quinoa Bowls with Crispy Roasted Vegetables

Enjoy a vibrant and nourishing bowl bursting with zesty shredded chicken, fluffy quinoa, and a medley of crispy roasted vegetables, finished with a drizzle of olive oil and a hint of creamy avocado. This colorful dish strikes the perfect balance between savoriness and freshness, making it a delightful option for a wholesome meal.

NUTRITION

467kcal
Protein
33.5g
Fat
23.6g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Extra Virgin Olive Oil

1 portion Avocado (approx. 30g)

1 tbsp Lime Juice

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, pepper, and cumin. Spread them out evenly on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for 20-25 minutes until they are crisp-tender and slightly caramelized at the edges.

  • 3

    While the vegetables roast, prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a bowl, combine the shredded chicken with lime juice, salt, and pepper, adding a mix of zesty flavor.

  • 5

    Once cooked, assemble the bowl by layering cooked quinoa, roasted vegetables, and shredded chicken.

  • 6

    Top with sliced avocado and an optional extra drizzle of olive oil for added richness. Mix gently and enjoy immediately.