YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Grilled chicken breast and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a squeeze of lemon and creamy avocado.
INGREDIENTS
1.5 oz Grilled Chicken Breast
0.5 cup Cooked Quinoa
0.5 cup Chopped Zucchini
0.5 cup Chopped Red Bell Pepper
1 tbsp Extra Virgin Olive Oil
0.25 medium Avocado
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the chopped zucchini and red bell pepper with half of the olive oil and a pinch of sea salt on a baking sheet.
Roast the vegetables for 15-20 minutes until tender and slightly browned.
While vegetables roast, grill the chicken breast over medium-high heat until fully cooked, then slice into strips.
In a serving bowl, combine the cooked quinoa with the roasted vegetables and sliced chicken.
Drizzle with the remaining olive oil and fresh lemon juice.
Top the bowl with freshly sliced avocado and a crack of black pepper before serving.