Name: Grilled Chicken and Roasted Vegetable Quinoa Bowl with Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 0.5 oz Feta Cheese; 0.5 tbsp Pumpkin Seeds; 1.5 tbsp Olive Oil; 1/2 cup Blueberries; 1 tbsp Lemon Juice

Grilled Chicken and Roasted Vegetable Quinoa Bowl with Feta

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Quinoa Bowl with Feta

Grilled chicken and roasted vegetables served over fluffy quinoa with pumpkin seeds and salty feta, finished with a bright lemon-herb vinaigrette.

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NUTRITION

Protein

35.0g

Fat

31.4g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

0.5 oz Feta Cheese

0.5 tbsp Pumpkin Seeds

1.5 tbsp Olive Oil

1/2 cup Blueberries

1 tbsp Lemon Juice

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PREPARATION

1
Preheat oven to 400°F
2
Toss chopped zucchini and red bell pepper with a portion of the olive oil and salt
3
Roast vegetables until tender and slightly caramelized
4
Season chicken breast with salt, pepper, and dried oregano
5
Grill chicken over medium-high heat until cooked through
6
Combine cooked quinoa with the roasted vegetables in a large bowl
7
Slice chicken and place on top of the quinoa mixture
8
Sprinkle with crumbled feta cheese and pumpkin seeds
9
Whisk remaining olive oil with lemon juice and drizzle over the bowl
10
Serve with a side of fresh blueberries