YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a bright lemon vinaigrette and savory charred edges.
INGREDIENTS
1.1 ounces Chicken Breast
0.5 cup Cooked Quinoa
0.5 cup chopped Zucchini
0.5 cup chopped Red Bell Pepper
0.25 cup sliced Red Onion
1.6 tablespoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the chopped zucchini, red bell pepper, and red onion on a baking sheet with half of the olive oil and the dried oregano.
Roast the vegetables for 20 minutes until they are tender and show slight charred edges.
While vegetables roast, season the chicken breast with a pinch of salt and pepper and grill over medium-high heat until the internal temperature reaches 165°F.
Let the chicken rest for a few minutes before slicing it into thin strips.
In a large bowl, combine the cooked quinoa with the roasted vegetables and sliced chicken.
Whisk together the remaining olive oil and fresh lemon juice, then drizzle over the bowl and toss gently to combine.