Name: Grilled Chicken and Quinoa Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup chopped kale; 0.5 cup sliced cucumber; 0.5 cup cherry tomatoes; 0.25 whole avocado; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tsp garlic powder

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

Tender grilled chicken breast served over a bed of fluffy quinoa and crisp garden vegetables, drizzled with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

Protein

51.9g

Fat

21.4g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup chopped kale

0.5 cup sliced cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp garlic powder

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PREPARATION

1
Season the chicken breast evenly with garlic powder, dried oregano, sea salt, and black pepper.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
In a large mixing bowl, massage the chopped kale with a small splash of the fresh lemon juice for one minute until it becomes tender.
4
Add the cooked quinoa, sliced cucumber, and cherry tomatoes to the bowl with the kale and toss to combine.
5
Slice the grilled chicken into thin strips and arrange them over the quinoa and vegetable mixture.
6
Whisk together the extra virgin olive oil and the remaining fresh lemon juice, then drizzle the dressing over the bowl.
7
Top the power bowl with the fresh avocado slices and serve immediately.