Name: Grilled Chicken and Quinoa Taco Bowl with Pico de Gallo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/4 cup Canned Black Beans, rinsed; 1/2 cup Fresh Pico de Gallo; 2 cups Shredded Romaine Lettuce; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lime Juice; Chili powder, cumin, and garlic powder to taste

Grilled Chicken and Quinoa Taco Bowl with Pico de Gallo

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 Taco Bowl with Pico de Gallo

Chili-rubbed chicken breast grilled until juicy and served over fluffy quinoa with black beans and fresh pico de gallo, finished with a squeeze of zesty lime.

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NUTRITION

Protein

40.9g

Fat

9.6g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Canned Black Beans, rinsed

1/2 cup Fresh Pico de Gallo

2 cups Shredded Romaine Lettuce

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lime Juice

Chili powder, cumin, and garlic powder to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with chili powder, cumin, and garlic powder.
2
Heat the olive oil in a grill pan or skillet over medium-high heat.
3
Grill the chicken for 5-6 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing into strips.
4
In a serving bowl, create a base with the shredded romaine lettuce.
5
Add the cooked quinoa and black beans to the bowl.
6
Top with the sliced grilled chicken and the fresh pico de gallo.
7
Drizzle the entire bowl with fresh lime juice and serve immediately.