YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Tender grilled chicken breast served over a bed of fluffy quinoa and rainbow-roasted vegetables, finished with a squeeze of lemon and a drizzle of fragrant olive oil.
INGREDIENTS
2.2 ounces Grilled Chicken Breast
3/4 cup Cooked Quinoa
1 tablespoon Olive Oil
1/2 cup Diced Zucchini
1/2 cup Diced Red Bell Pepper
1/4 cup Diced Red Onion
1 tablespoon Fresh Lemon Juice
1/2 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced zucchini, red bell pepper, and red onion with half of the olive oil and a pinch of salt and pepper on the prepared baking sheet.
Roast the vegetables for 18-20 minutes until they are tender and slightly charred at the edges.
Season the chicken breast with dried oregano, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
Place the cooked quinoa in the bottom of a serving bowl.
Top the quinoa with the roasted vegetables and the sliced grilled chicken.
Drizzle the remaining olive oil and fresh lemon juice over the bowl and serve immediately.