Name: Golden Roasted Chicken and Veggie Bowls
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; 0.25 cup Red onion; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Ground turmeric; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh lemon juice

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

YOUR SOLIN GENERATED RECIPE

Golden Roasted Chicken and Veggie Bowls

Sheet-pan roasted chicken and vibrant vegetables seasoned with aromatic turmeric, served over fluffy quinoa with a bright squeeze of lemon.

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NUTRITION

Protein

51.2g

Fat

14.9g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tbsp Extra virgin olive oil

0.5 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch bite-sized pieces and place them on the pan alongside the broccoli, bell pepper, and onion.
3
Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with the turmeric, garlic powder, sea salt, and black pepper.
4
Toss everything thoroughly with your hands or tongs to ensure an even coating of the golden spices.
5
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
6
Spoon the warm cooked quinoa into a bowl, top with the roasted chicken and veggie mixture, and finish with a fresh squeeze of lemon juice.