YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables
A bright and balanced bowl featuring delicately grilled chicken, lightly flavoured quinoa, and a medley of roasted vegetables complemented with sweet potato and a drizzle of olive oil and tahini dressing. This dish marries textures and flavors for a satisfying, clean meal infusion.
INGREDIENTS
1 ounce Chicken Breast (28g)
1/8 cup cooked Quinoa (23g)
1 cup Roasted Mixed Vegetables (150g)
1/2 medium Roasted Sweet Potato (75g)
1/2 cup Cooked White Rice (100g)
2 tablespoons Olive Oil (27g)
1/2 tablespoon Tahini (7g)
PREPARATION
Preheat your grill and oven. Season the chicken breast lightly with salt, pepper, and your favorite herbs.
Grill the chicken breast until fully cooked, then slice it thinly.
While the chicken grills, toss mixed vegetables (such as bell pepper, zucchini, and red onion) with a drizzle of olive oil, salt, and pepper. Roast in the oven at 400°F for about 20 minutes until tender.
Prepare the quinoa and white rice according to package instructions. Measure out 1/8 cup of cooked quinoa and 1/2 cup of cooked white rice.
Dice a medium sweet potato and roast until soft and lightly caramelized, about 25 minutes at 400°F.
In a bowl, assemble the quinoa, rice, roasted vegetables, and sweet potato. Top with the sliced grilled chicken.
Drizzle the bowl with the remaining olive oil and 1/2 tablespoon of tahini. Toss gently to coat all ingredients evenly.
Serve warm and enjoy your balanced, flavorful bowl.