Name: Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 0.5 cup Quinoa (cooked); 1 cup Broccoli florets; 0.5 cup Red Bell Pepper; 0.5 cup Zucchini; 1.5 tbsp Extra Virgin Olive Oil; 0.5 medium Avocado; 0.5 tbsp Tahini; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Oven-roasted vegetables and grilled chicken served over fluffy quinoa with a drizzle of creamy tahini dressing.

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NUTRITION

Protein

33.6g

Fat

41.2g

Carbs

40.0g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.5 cup Quinoa (cooked)

1 cup Broccoli florets

0.5 cup Red Bell Pepper

0.5 cup Zucchini

1.5 tbsp Extra Virgin Olive Oil

0.5 medium Avocado

0.5 tbsp Tahini

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli, bell peppers, and zucchini with one tablespoon of olive oil, sea salt, and black pepper.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
While vegetables roast, season the chicken breast with your favorite herbs and grill over medium-high heat for 6-7 minutes per side.
5
In a small bowl, whisk together the tahini, lemon juice, and a splash of water to create a smooth dressing.
6
Assemble your bowl by layering the cooked quinoa, roasted vegetables, sliced grilled chicken, and fresh avocado.
7
Finish the dish with a drizzle of the creamy tahini dressing and a pinch of red pepper flakes if desired.