Name: Creamy Lentil & Pepperoni Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked brown lentils; 0.5 cup cooked quinoa; 1 oz turkey pepperoni; 2 oz cooked chicken breast; 0.25 cup non-fat Greek yogurt; 1 cup fresh spinach; 0.25 cup red bell pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil & Pepperoni Quinoa Bowl

Sautéed turkey pepperoni and chicken breast tossed with tender lentils and quinoa in a velvety Greek yogurt sauce for a savory and satisfying meal.

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NUTRITION

Protein

51.2g

Fat

11.3g

Carbs

47.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked brown lentils

0.5 cup cooked quinoa

1 oz turkey pepperoni

2 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

1 cup fresh spinach

0.25 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp lemon juice

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PREPARATION

1
In a medium skillet over medium heat, lightly toast the turkey pepperoni and diced chicken breast until the pepperoni is slightly crisp.
2
Add the diced red bell pepper and sauté for 2-3 minutes until softened.
3
Stir in the cooked lentils and quinoa, heating the mixture through for another 2 minutes.
4
Add the fresh spinach to the pan and stir until the leaves are just wilted.
5
In a small bowl, whisk together the non-fat Greek yogurt, sea salt, black pepper, garlic powder, and lemon juice until smooth.
6
Remove the skillet from the heat and fold in the yogurt mixture until the bowl is creamy and well-coated.
7
Transfer to a bowl and serve immediately while warm.