Name: Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 0.5 cup cooked Quinoa; 1 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 1.5 tbsp Olive Oil; 1 tbsp Tahini; 0.25 medium Avocado; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

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 Quinoa Bowl with Roasted Vegetables

Grilled chicken and fluffy quinoa paired with oven-roasted vegetables and topped with a drizzle of creamy lemon-tahini sauce.

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NUTRITION

Protein

33.0g

Fat

39.5g

Carbs

36.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1.5 tbsp Olive Oil

1 tbsp Tahini

0.25 medium Avocado

1 tbsp Lemon Juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper
2
Toss chopped zucchini and bell peppers with one tablespoon of olive oil and a pinch of sea salt
3
Roast the vegetables for 20 minutes until tender and slightly browned
4
Season the chicken breast with salt and pepper then grill over medium-high heat for 6 minutes per side
5
Whisk together tahini lemon juice and the remaining olive oil to create a smooth dressing
6
Slice the grilled chicken into thin strips
7
Assemble the bowl by layering quinoa roasted vegetables grilled chicken and fresh avocado
8
Finish the dish with a generous drizzle of the creamy lemon-tahini sauce