Quinoa Power Bowl with Roasted Vegetables

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

Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Quinoa Power Bowl with Roasted Vegetables

Oven-roasted chicken and vibrant vegetables tossed with fluffy quinoa and protein-packed chickpeas for a satisfying lunch with a zesty lemon-herb finish.

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NUTRITION

506kcal
Protein
53.7g
Fat
13.2g
Carbs
43.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.25 cup Canned chickpeas

0.5 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the chicken breast into one-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

  • 3

    Place the chicken, broccoli, and bell pepper onto the baking sheet and drizzle with the extra virgin olive oil.

  • 4

    Sprinkle the sea salt, black pepper, garlic powder, and dried oregano over the ingredients and toss until everything is evenly coated.

  • 5

    Roast in the oven for 18 to 20 minutes until the chicken is fully cooked and the vegetables are tender with slightly charred edges.

  • 6

    While the tray is roasting, warm your pre-cooked quinoa in a small pan or microwave and rinse the chickpeas under cold water.

  • 7

    In a large serving bowl, combine the warm quinoa and chickpeas with the roasted chicken and vegetables.

  • 8

    Drizzle the fresh lemon juice over the entire bowl and toss gently to combine all the flavors before serving hot.

Quinoa Power Bowl with Roasted Vegetables

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

Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Quinoa Power Bowl with Roasted Vegetables

Oven-roasted chicken and vibrant vegetables tossed with fluffy quinoa and protein-packed chickpeas for a satisfying lunch with a zesty lemon-herb finish.

NUTRITION

506kcal
Protein
53.7g
Fat
13.2g
Carbs
43.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.25 cup Canned chickpeas

0.5 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the chicken breast into one-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

  • 3

    Place the chicken, broccoli, and bell pepper onto the baking sheet and drizzle with the extra virgin olive oil.

  • 4

    Sprinkle the sea salt, black pepper, garlic powder, and dried oregano over the ingredients and toss until everything is evenly coated.

  • 5

    Roast in the oven for 18 to 20 minutes until the chicken is fully cooked and the vegetables are tender with slightly charred edges.

  • 6

    While the tray is roasting, warm your pre-cooked quinoa in a small pan or microwave and rinse the chickpeas under cold water.

  • 7

    In a large serving bowl, combine the warm quinoa and chickpeas with the roasted chicken and vegetables.

  • 8

    Drizzle the fresh lemon juice over the entire bowl and toss gently to combine all the flavors before serving hot.