Name: Harissa Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Dry quinoa; 0.5 cup Water; 1 tbsp Harissa paste; 1 tsp Olive oil; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 1 tbsp Non-fat Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Harissa Chicken and Quinoa Bowl

Pan-seared chicken breast coated in spicy harissa paste served over a bed of fluffy quinoa with vibrant roasted vegetables and a cooling dollop of yogurt.

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NUTRITION

Protein

53.3g

Fat

15.5g

Carbs

42g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry quinoa

0.5 cup Water

1 tbsp Harissa paste

1 tsp Olive oil

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Non-fat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Rinse the quinoa under cold water and combine with 0.5 cup water in a small saucepan.
2
Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed and quinoa is fluffy.
3
While quinoa cooks, dice the chicken breast into bite-sized pieces and toss in a bowl with harissa paste, sea salt, and black pepper.
4
Heat olive oil in a large skillet over medium-high heat.
5
Add the chicken to the skillet and sauté for 5-6 minutes until browned and cooked through.
6
Toss in the sliced red bell pepper and zucchini, sautéing for an additional 3-4 minutes until the vegetables are tender yet vibrant.
7
Fluff the quinoa with a fork and divide into serving bowls.
8
Top with the harissa chicken and vegetable mixture, a dollop of Greek yogurt, and a sprinkle of fresh parsley.