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 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Zucchini, chopped; 1/2 cup Red Bell Pepper, chopped; 1/4 cup Red Onion, chopped; 1.5 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

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

Grilled chicken breast and fluffy quinoa tossed with oven-roasted zucchini and bell peppers, finished with a squeeze of lemon and fragrant oregano.

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NUTRITION

Protein

27.9g

Fat

24.7g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

1/4 cup Red Onion, chopped

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the chopped zucchini, red bell pepper, and red onion with 0.5 tablespoons of olive oil and the dried oregano on a baking sheet.
3
Roast the vegetables for 20 minutes or until tender and slightly browned at the edges.
4
Season the chicken breast with a pinch of salt and pepper, then grill over medium heat for 6-7 minutes per side until fully cooked.
5
While the chicken and vegetables cook, prepare the quinoa according to package instructions if not using pre-cooked quinoa.
6
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice to create a simple dressing.
7
Assemble the power bowl by placing the quinoa at the base, followed by the roasted vegetables and the sliced grilled chicken.
8
Drizzle the lemon-olive oil dressing over the top and serve warm.