Crispy Chicken and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Chicken and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a nutrient-packed bowl featuring crispy baked chicken breast, fluffy quinoa, and a medley of roasted vegetables. Finished with a bright, creamy lemon tahini dressing, this bowl delivers satisfying flavors and balanced macros perfect for fueling your day.

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NUTRITION

418kcal
Protein
43g
Fat
11.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tablespoon Lemon Tahini Dressing

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with your preferred spices (such as paprika, garlic powder, salt, and pepper). Lay it on a baking sheet and bake for about 20-25 minutes until crispy and cooked through.

  • 3

    Meanwhile, prepare the quinoa by rinsing it under cold water, then cooking according to package instructions until fluffy.

  • 4

    Chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper, and spread them on a separate baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    Prepare a simple lemon tahini dressing by mixing tahini, a squeeze of lemon juice, a little water to thin if needed, salt, and pepper.

  • 6

    Assemble your bowl by layering the cooked quinoa, placing the chopped roasted vegetables on top, and slicing the baked chicken breast into strips.

  • 7

    Drizzle the lemon tahini dressing over the bowl and serve immediately.

Crispy Chicken and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Chicken and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a nutrient-packed bowl featuring crispy baked chicken breast, fluffy quinoa, and a medley of roasted vegetables. Finished with a bright, creamy lemon tahini dressing, this bowl delivers satisfying flavors and balanced macros perfect for fueling your day.

NUTRITION

418kcal
Protein
43g
Fat
11.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tablespoon Lemon Tahini Dressing

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with your preferred spices (such as paprika, garlic powder, salt, and pepper). Lay it on a baking sheet and bake for about 20-25 minutes until crispy and cooked through.

  • 3

    Meanwhile, prepare the quinoa by rinsing it under cold water, then cooking according to package instructions until fluffy.

  • 4

    Chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper, and spread them on a separate baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    Prepare a simple lemon tahini dressing by mixing tahini, a squeeze of lemon juice, a little water to thin if needed, salt, and pepper.

  • 6

    Assemble your bowl by layering the cooked quinoa, placing the chopped roasted vegetables on top, and slicing the baked chicken breast into strips.

  • 7

    Drizzle the lemon tahini dressing over the bowl and serve immediately.