Name: Zesty Roasted Vegetable Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp tahini; 1 tbsp lemon juice; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Vegetable Buddha Bowl

Oven-roasted chicken and colorful vegetables tossed in a tangy lemon-tahini dressing, served over a bed of fluffy quinoa for a vibrant and satisfying meal.

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NUTRITION

Protein

54.4g

Fat

20.8g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tahini

1 tbsp lemon juice

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Cut chicken breast into bite-sized pieces and toss with olive oil, salt, pepper, garlic powder, and smoked paprika.
3
Arrange chicken, broccoli, and bell peppers on the baking sheet in a single layer.
4
Roast for 18 minutes until the chicken is cooked through and vegetables are tender-crisp.
5
In a small bowl, whisk together tahini and lemon juice with a splash of water to reach a drizzling consistency.
6
Assemble the bowl by placing cooked quinoa at the base, topping with the roasted chicken and vegetables.
7
Drizzle the zesty tahini dressing over the top before serving.