Name: Chicken and Veggie Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Quinoa; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 1 tsp Olive oil; 0.25 whole Avocado; 1 tbsp Coconut aminos; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Chicken and Veggie Power Bowl

Pan-seared chicken and vibrant roasted vegetables served over fluffy quinoa with a creamy avocado finish.

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NUTRITION

Protein

53.5g

Fat

20.1g

Carbs

41.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tsp Olive oil

0.25 whole Avocado

1 tbsp Coconut aminos

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp 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 broccoli, bell pepper, and zucchini with olive oil, sea salt, and black pepper on the baking sheet.
3
Roast the vegetables for 18-20 minutes until they are tender and show slight golden edges.
4
While vegetables roast, season the chicken breast with garlic powder and sear in a non-stick skillet over medium-high heat for 6 minutes per side until fully cooked.
5
Remove chicken from heat, let it rest for 2 minutes, then slice into strips and toss with coconut aminos.
6
Place the cooked quinoa in a bowl and top with the roasted vegetables and sliced chicken.
7
Garnish with fresh avocado slices and a bright squeeze of lemon juice before serving.