Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato

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

Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato

Flame-grilled chicken breast served over fluffy quinoa and caramelized roasted sweet potatoes, finished with a zesty lemon-tahini drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

488kcal
Protein
18.2g
Fat
23.9g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast, boneless and skinless

0.5 cup Quinoa, cooked

1 cup Sweet Potato, cubed

1 cup Kale, chopped

1.5 tablespoons Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and caramelized on the edges.

  • 4

    While the potatoes roast, season the chicken breast with your favorite dry herbs and grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 5

    Let the chicken rest for 5 minutes before slicing into thin strips.

  • 6

    In a large bowl, massage the kale with a tiny drop of olive oil to soften the leaves.

  • 7

    Layer the cooked quinoa, roasted sweet potatoes, and grilled chicken over the bed of kale.

  • 8

    Drizzle with the remaining olive oil and a squeeze of fresh lemon if desired before serving.

Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato

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

Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato

Flame-grilled chicken breast served over fluffy quinoa and caramelized roasted sweet potatoes, finished with a zesty lemon-tahini drizzle.

NUTRITION

488kcal
Protein
18.2g
Fat
23.9g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast, boneless and skinless

0.5 cup Quinoa, cooked

1 cup Sweet Potato, cubed

1 cup Kale, chopped

1.5 tablespoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and caramelized on the edges.

  • 4

    While the potatoes roast, season the chicken breast with your favorite dry herbs and grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 5

    Let the chicken rest for 5 minutes before slicing into thin strips.

  • 6

    In a large bowl, massage the kale with a tiny drop of olive oil to soften the leaves.

  • 7

    Layer the cooked quinoa, roasted sweet potatoes, and grilled chicken over the bed of kale.

  • 8

    Drizzle with the remaining olive oil and a squeeze of fresh lemon if desired before serving.