Shredded Chicken Quinoa Bowl with Roasted Vegetables

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

Shredded Chicken Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Shredded Chicken Quinoa Bowl with Roasted Vegetables

Oven-roasted zucchini and bell peppers tossed with fluffy quinoa and tender shredded chicken, finished with a bright squeeze of lemon and fresh parsley.

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NUTRITION

229kcal
Protein
17.1g
Fat
9.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Cooked Shredded Chicken Breast

1/3 cup Cooked Quinoa

1/2 cup Chopped Zucchini

1/4 cup Chopped Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss chopped zucchini and bell peppers with one teaspoon of olive oil, salt, and garlic powder.

  • 3

    Spread vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    In a medium bowl, combine the cooked quinoa, roasted vegetables, and shredded chicken.

  • 5

    Whisk together the remaining olive oil, lemon juice, and chopped parsley.

  • 6

    Drizzle the dressing over the bowl and toss gently to combine.

Shredded Chicken Quinoa Bowl with Roasted Vegetables

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

Shredded Chicken Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Shredded Chicken Quinoa Bowl with Roasted Vegetables

Oven-roasted zucchini and bell peppers tossed with fluffy quinoa and tender shredded chicken, finished with a bright squeeze of lemon and fresh parsley.

NUTRITION

229kcal
Protein
17.1g
Fat
9.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Cooked Shredded Chicken Breast

1/3 cup Cooked Quinoa

1/2 cup Chopped Zucchini

1/4 cup Chopped Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss chopped zucchini and bell peppers with one teaspoon of olive oil, salt, and garlic powder.

  • 3

    Spread vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    In a medium bowl, combine the cooked quinoa, roasted vegetables, and shredded chicken.

  • 5

    Whisk together the remaining olive oil, lemon juice, and chopped parsley.

  • 6

    Drizzle the dressing over the bowl and toss gently to combine.