Name: Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.9 oz Chicken Breast; 3/4 cup Cooked Quinoa; 1 tbsp Extra Virgin Olive Oil; 1/2 cup Zucchini, chopped; 1/2 cup Red Bell Pepper, chopped; 1/4 cup Red Onion, chopped; 1 tbsp Fresh Lemon Juice

Grilled Chicken and Quinoa 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 Bowl with Roasted Vegetables

Tender grilled chicken breast served over a bed of fluffy quinoa and oven-roasted Mediterranean vegetables, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

39.7g

Fat

19.7g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

3/4 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1/2 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

1/4 cup Red Onion, chopped

1 tbsp Fresh 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 chopped zucchini, red bell pepper, and red onion with half of the olive oil, salt, and pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly browned.
4
Season the chicken breast with dried oregano, salt, and pepper.
5
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
6
Let the chicken rest for 5 minutes before slicing it into strips.
7
Place the warm cooked quinoa in a bowl and top with the roasted vegetables and sliced chicken.
8
Drizzle the remaining olive oil and fresh lemon juice over the bowl and garnish with fresh parsley if desired.