Roasted Chicken and Quinoa Bowl with Crispy Vegetables and Creamy Tahini Dressing

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

Roasted Chicken and Quinoa Bowl with Crispy Vegetables and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Quinoa Bowl with Crispy Vegetables and Creamy Tahini Dressing

Enjoy a vibrant bowl featuring tender roasted chicken, fluffy quinoa, and a colorful medley of crispy vegetables topped with a smooth and nutty tahini dressing. This dish balances protein, fiber, and a tangy finish perfect for a wholesome meal any time of day.

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NUTRITION

399kcal
Protein
34.7g
Fat
17.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1 cup Baby Spinach

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil. Roast it on a baking sheet for about 20-25 minutes or until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    While the chicken is roasting, prepare the quinoa as per package instructions if not already cooked.

  • 4

    Place the red bell pepper and zucchini on a separate baking sheet, drizzle with a small amount of olive oil, season with salt and pepper, and roast in the oven for about 10-12 minutes until they start to get crispy edges.

  • 5

    For the creamy tahini dressing, mix tahini, lemon juice, a pinch of salt, and a teaspoon of water to achieve a smooth, pourable consistency.

  • 6

    Assemble the bowl by layering cooked quinoa at the base, adding baby spinach, arranging roasted vegetables and sliced chicken on top, and drizzling with the tahini dressing.

  • 7

    Serve warm and enjoy your nutrient-packed meal.

Roasted Chicken and Quinoa Bowl with Crispy Vegetables and Creamy Tahini Dressing

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

Roasted Chicken and Quinoa Bowl with Crispy Vegetables and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Quinoa Bowl with Crispy Vegetables and Creamy Tahini Dressing

Enjoy a vibrant bowl featuring tender roasted chicken, fluffy quinoa, and a colorful medley of crispy vegetables topped with a smooth and nutty tahini dressing. This dish balances protein, fiber, and a tangy finish perfect for a wholesome meal any time of day.

NUTRITION

399kcal
Protein
34.7g
Fat
17.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1 cup Baby Spinach

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil. Roast it on a baking sheet for about 20-25 minutes or until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    While the chicken is roasting, prepare the quinoa as per package instructions if not already cooked.

  • 4

    Place the red bell pepper and zucchini on a separate baking sheet, drizzle with a small amount of olive oil, season with salt and pepper, and roast in the oven for about 10-12 minutes until they start to get crispy edges.

  • 5

    For the creamy tahini dressing, mix tahini, lemon juice, a pinch of salt, and a teaspoon of water to achieve a smooth, pourable consistency.

  • 6

    Assemble the bowl by layering cooked quinoa at the base, adding baby spinach, arranging roasted vegetables and sliced chicken on top, and drizzling with the tahini dressing.

  • 7

    Serve warm and enjoy your nutrient-packed meal.