Name: Zesty Roasted Vegetable Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked quinoa; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 1 tsp Extra virgin olive oil; 1 tbsp Tahini; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Vegetable Buddha Bowl

Oven-roasted chicken and colorful vegetables served over fluffy quinoa with a zesty lemon-tahini drizzle for a bright and satisfying crunch.

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NUTRITION

Protein

54.3g

Fat

20.6g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

1 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized pieces and chop the broccoli and red bell pepper into uniform chunks.
3
Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and garlic powder.
4
Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.
5
While roasting, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of water if needed to reach a drizzling consistency.
6
Assemble the bowl by placing the warm cooked quinoa at the base, topping with the roasted chicken and vegetables, and finishing with the lemon-tahini sauce.