Name: Golden Roasted Chicken and Quinoa 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 fresh spinach; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp olive oil; 1 tsp tahini; 1 tbsp lemon juice; 0.5 tsp ground turmeric; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Quinoa Bowl

Tender chicken breast roasted with vibrant turmeric and cumin, served over fluffy quinoa with a crisp medley of garden vegetables.

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NUTRITION

Protein

51.4g

Fat

16.6g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup fresh spinach

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp olive oil

1 tsp tahini

1 tbsp lemon juice

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Dice the chicken breast, red bell pepper, and zucchini into uniform bite-sized pieces.
3
In a large bowl, toss the chicken and chopped vegetables with olive oil, turmeric, cumin, sea salt, and black pepper until evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender.
5
Place the fresh spinach in the base of a serving bowl and top with the warm cooked quinoa.
6
Add the roasted chicken and vegetable mixture over the quinoa.
7
In a small ramekin, whisk together the tahini and lemon juice with a splash of water to reach a drizzling consistency.
8
Pour the tahini dressing over the bowl and serve immediately.