Name: Shredded Chicken Quinoa Bowl with Black Beans and Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 ounces Shredded Chicken Breast; 3/4 cup Cooked Quinoa; 1/2 cup Black Beans; 1 tablespoon Extra Virgin Olive Oil; 1/2 cup Red Bell Pepper, sliced; 1 tablespoon Lactose-Free Greek Yogurt; 1/2 teaspoon Ground Cumin; 1 teaspoon Lime Juice

Shredded Chicken Quinoa Bowl with Black Beans and Roasted Peppers

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

YOUR SOLIN GENERATED RECIPE

Shredded Chicken Quinoa Bowl with Black Beans and Roasted Peppers

Sautéed shredded chicken and fluffy quinoa tossed with hearty black beans and oven-roasted bell peppers, finished with a dollop of cool, creamy lactose-free Greek yogurt.

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NUTRITION

Protein

33.5g

Fat

19.1g

Carbs

54.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces Shredded Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup Black Beans

1 tablespoon Extra Virgin Olive Oil

1/2 cup Red Bell Pepper, sliced

1 tablespoon Lactose-Free Greek Yogurt

1/2 teaspoon Ground Cumin

1 teaspoon Lime Juice

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PREPARATION

1
Preheat your oven to 400°F and toss the sliced bell peppers with half of the olive oil on a baking sheet.
2
Roast the peppers for 12-15 minutes until they are tender and slightly charred.
3
While the peppers roast, warm the remaining olive oil in a skillet over medium heat and sauté the shredded chicken with the ground cumin until heated through.
4
In a large serving bowl, combine the cooked quinoa and black beans, stirring to incorporate.
5
Gently fold in the roasted bell peppers and the seasoned shredded chicken.
6
Top the bowl with a dollop of lactose-free Greek yogurt and a fresh squeeze of lime juice before serving.