Name: Smoky Roasted Mushroom and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup cremini mushrooms; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 cup fresh spinach; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Smoky Roasted Mushroom and Quinoa Bowl

Chicken and earthy mushrooms roasted with smoky paprika, served over fluffy quinoa and wilted spinach for a savory, nutrient-dense bowl.

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NUTRITION

Protein

51.6g

Fat

21.1g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup cremini mushrooms

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 cup fresh spinach

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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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 cubes and slice the cremini mushrooms.
3
In a large mixing bowl, toss the chicken and mushrooms with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 15 to 18 minutes until the chicken is cooked through and mushrooms are golden brown.
5
While the chicken roasts, place the cooked quinoa and fresh spinach in a skillet over low heat, stirring constantly until the spinach is just wilted.
6
Portion the quinoa and spinach mixture into a bowl and top with the roasted smoky chicken and mushrooms.
7
Finish the dish with a fresh squeeze of lemon juice over the top before serving.