Name: Grilled Chicken and Quinoa Power Bowl with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup chopped Cucumber; 1/4 cup chopped Red Bell Pepper; 1 tbsp chopped Red Onion; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Pumpkin Seeds

Grilled Chicken and Quinoa Power Bowl with Crunchy 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 Power Bowl with Crunchy Vegetables

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and peppers in a zesty lemon-herb vinaigrette, finished with toasted pumpkin seeds.

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NUTRITION

Protein

42.5g

Fat

14.5g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 tbsp chopped Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Pumpkin Seeds

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Remove the chicken from the heat and let it rest for 5 minutes before slicing into thin strips.
4
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt to create the dressing.
5
Add the cooked quinoa, chopped cucumber, bell pepper, and red onion to the bowl and toss thoroughly to coat.
6
Transfer the quinoa and vegetable mixture to a serving bowl.
7
Place the sliced grilled chicken on top and garnish with the pumpkin seeds for a final toasted crunch.