Savory Ground Chicken and Roasted Vegetable Bowl

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

Savory Ground Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Savory Ground Chicken and Roasted Vegetable Bowl

Enjoy a wholesome bowl featuring savory ground chicken paired with a medley of roasted vegetables and fluffy quinoa. The dish is seasoned with aromatic spices, creating a balanced meal that's both satisfying and nutritious.

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NUTRITION

519kcal
Protein
39.9g
Fat
27.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 medium Bell Pepper

1 cup Zucchini

1 quarter cup Red Onion

1/2 cup Quinoa

1 tbsp Olive Oil

1 tsp Mixed Spices

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine chopped bell pepper, sliced zucchini, and red onion. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly charred.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and cook the ground chicken until fully cooked and lightly browned, breaking it up into small pieces.

  • 5

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

  • 6

    Assemble the bowl by placing a base of quinoa, then topping with the cooked ground chicken and roasted vegetables.

  • 7

    Finish with an additional sprinkle of your favorite spices as desired and serve warm.

Savory Ground Chicken and Roasted Vegetable Bowl

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

Savory Ground Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Savory Ground Chicken and Roasted Vegetable Bowl

Enjoy a wholesome bowl featuring savory ground chicken paired with a medley of roasted vegetables and fluffy quinoa. The dish is seasoned with aromatic spices, creating a balanced meal that's both satisfying and nutritious.

NUTRITION

519kcal
Protein
39.9g
Fat
27.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 medium Bell Pepper

1 cup Zucchini

1 quarter cup Red Onion

1/2 cup Quinoa

1 tbsp Olive Oil

1 tsp Mixed Spices

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine chopped bell pepper, sliced zucchini, and red onion. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly charred.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and cook the ground chicken until fully cooked and lightly browned, breaking it up into small pieces.

  • 5

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

  • 6

    Assemble the bowl by placing a base of quinoa, then topping with the cooked ground chicken and roasted vegetables.

  • 7

    Finish with an additional sprinkle of your favorite spices as desired and serve warm.