Name: Creamy Roasted Vegetable Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup cooked quinoa; 1 cup broccoli florets; 1 cup cauliflower florets; 0.5 cup red bell pepper; 1 tsp olive oil; 0.25 cup plain non-fat Greek yogurt; 1 tsp tahini; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Buddha Bowl

Oven-roasted chicken and vegetables served over quinoa and finished with a velvety lemon-tahini yogurt dressing.

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NUTRITION

Protein

43.7g

Fat

12.3g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

1 cup cauliflower florets

0.5 cup red bell pepper

1 tsp olive oil

0.25 cup plain non-fat Greek yogurt

1 tsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F.
2
Place broccoli, cauliflower, and sliced red pepper on a large baking sheet.
3
Drizzle vegetables with olive oil and sprinkle with half of the sea salt and black pepper.
4
Season chicken breast with garlic powder and the remaining sea salt and black pepper, then place on the baking sheet.
5
Roast for 20-25 minutes until chicken is cooked through and vegetables are tender.
6
In a small bowl, whisk together Greek yogurt, tahini, and lemon juice until creamy.
7
Slice the roasted chicken into thin strips.
8
Divide cooked quinoa into bowls, top with roasted vegetables and chicken, and drizzle with the velvety dressing.