Crispy Chicken and Roasted Vegetable Power Bowl with Creamy Avocado Dressing

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 with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Power Bowl with Creamy Avocado Dressing

Enjoy a vibrant power bowl featuring crispy, herb-seasoned chicken paired with a medley of roasted vegetables and a refreshing quinoa base, all topped with a luscious, creamy avocado dressing. This dish delivers a satisfying crunch and perfectly balanced flavors, making it a wholesome meal for any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

580kcal
Protein
42.6g
Fat
26.5g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Whole Wheat Panko Breadcrumbs

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/2 medium Avocado

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the chicken by patting it dry. Season with salt, pepper, and garlic powder. Lightly coat the chicken with the whole wheat panko breadcrumbs for a crispy finish.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the internal temperature reaches 165°F and the coating is golden and crisp.

  • 4

    Meanwhile, chop a mix of broccoli, red bell pepper, and zucchini. Toss the vegetables with olive oil, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    In a small blender or food processor, combine the avocado, non-fat Greek yogurt, lime juice, a pinch of salt, and a bit of water if needed. Blend until smooth to create a creamy dressing.

  • 6

    Assemble your power bowl by placing the cooked quinoa at the base, then add the roasted vegetables on one side and sliced crispy chicken on the other.

  • 7

    Drizzle the creamy avocado dressing over the bowl and finish with an extra squeeze of lime if desired. Serve warm and enjoy.

Crispy Chicken and Roasted Vegetable Power Bowl with Creamy Avocado Dressing

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 with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Power Bowl with Creamy Avocado Dressing

Enjoy a vibrant power bowl featuring crispy, herb-seasoned chicken paired with a medley of roasted vegetables and a refreshing quinoa base, all topped with a luscious, creamy avocado dressing. This dish delivers a satisfying crunch and perfectly balanced flavors, making it a wholesome meal for any time of day.

NUTRITION

580kcal
Protein
42.6g
Fat
26.5g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Whole Wheat Panko Breadcrumbs

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/2 medium Avocado

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the chicken by patting it dry. Season with salt, pepper, and garlic powder. Lightly coat the chicken with the whole wheat panko breadcrumbs for a crispy finish.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the internal temperature reaches 165°F and the coating is golden and crisp.

  • 4

    Meanwhile, chop a mix of broccoli, red bell pepper, and zucchini. Toss the vegetables with olive oil, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    In a small blender or food processor, combine the avocado, non-fat Greek yogurt, lime juice, a pinch of salt, and a bit of water if needed. Blend until smooth to create a creamy dressing.

  • 6

    Assemble your power bowl by placing the cooked quinoa at the base, then add the roasted vegetables on one side and sliced crispy chicken on the other.

  • 7

    Drizzle the creamy avocado dressing over the bowl and finish with an extra squeeze of lime if desired. Serve warm and enjoy.