YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Tender grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a squeeze of lemon and creamy avocado.
INGREDIENTS
0.75 ounce Grilled Chicken Breast
0.5 cup Cooked Quinoa
0.5 cup chopped Zucchini
0.5 cup chopped Red Bell Pepper
2 tablespoons Extra Virgin Olive Oil
20 grams Avocado
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Toss the chopped zucchini and red bell peppers with one tablespoon of olive oil and a pinch of sea salt.
Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.
While the vegetables roast, grill the chicken breast over medium-high heat until cooked through, then slice into very thin strips.
In a large serving bowl, combine the pre-cooked quinoa with the warm roasted vegetables and the remaining tablespoon of olive oil.
Top the bowl with the sliced chicken and fresh avocado, finishing with a squeeze of fresh lemon juice if desired.