Name: Grilled Chicken Veggie Protein Bowl with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 0.6 cup Cooked Quinoa; 0.6 cup sliced Zucchini; 0.6 cup chopped Red Bell Pepper; 2 tablespoons Non-fat Greek Yogurt; 0.5 teaspoon Olive Oil

Grilled Chicken Veggie Protein Bowl with Quinoa

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Veggie Protein Bowl with Quinoa

Lemon-herb grilled chicken and fluffy quinoa tossed with sautéed zucchini and peppers, finished with a dollop of zesty Greek yogurt dressing.

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NUTRITION

Protein

36g

Fat

8.2g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.6 cup Cooked Quinoa

0.6 cup sliced Zucchini

0.6 cup chopped Red Bell Pepper

2 tablespoons Non-fat Greek Yogurt

0.5 teaspoon Olive Oil

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PREPARATION

1
Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, heat the olive oil in a non-stick skillet over medium heat.
4
Add the zucchini and red bell peppers to the skillet and sauté for 5 minutes until tender-crisp.
5
In a small bowl, whisk the Greek yogurt with a splash of lemon juice and a pinch of dried oregano to create the dressing.
6
Place the cooked quinoa in a serving bowl and top with the sautéed vegetables.
7
Slice the grilled chicken and place it on top of the vegetables.
8
Drizzle the zesty yogurt dressing over the bowl and serve immediately.