Name: Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 ounces Grilled Chicken Breast; 1 cup Cooked Quinoa; 1/2 cup Chopped Zucchini; 1/2 cup Chopped Red Bell Pepper; 1/4 cup Sliced Red Onion; 1 tablespoon Extra Virgin Olive Oil; 1/4 Avocado, sliced; 1 tablespoon Fresh Lemon Juice

Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

Tender grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a squeeze of lemon and creamy sliced avocado.

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NUTRITION

Protein

32.7g

Fat

25g

Carbs

53.9g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Grilled Chicken Breast

1 cup Cooked Quinoa

1/2 cup Chopped Zucchini

1/2 cup Chopped Red Bell Pepper

1/4 cup Sliced Red Onion

1 tablespoon Extra Virgin Olive Oil

1/4 Avocado, sliced

1 tablespoon 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 and a pinch of sea salt.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly charred.
4
While vegetables roast, season the chicken breast with your favorite herbs and grill over medium-high heat for 6-7 minutes per side until cooked through.
5
Allow the chicken to rest for a few minutes before slicing into thin strips.
6
Place the warm cooked quinoa in a large bowl and top with the roasted vegetables and sliced grilled chicken.
7
Garnish the bowl with fresh avocado slices and drizzle with the remaining olive oil and fresh lemon juice before serving.