Name: Grilled Chicken and Roasted Vegetable Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.4 oz Chicken Breast; 0.4 cup cooked Quinoa; 1/2 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 2.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken and Roasted Vegetable Quinoa Bowl

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 Roasted Vegetable Quinoa Bowl

Grilled chicken breast and tender roasted vegetables served over fluffy quinoa with a squeeze of fresh lemon and aromatic toasted cumin.

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NUTRITION

Protein

13.8g

Fat

12.8g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Chicken Breast

0.4 cup cooked Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

2.5 tsp 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 and red bell pepper with 1.5 teaspoons of olive oil and a pinch of salt on a baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly charred.
4
While the vegetables roast, season the chicken breast with dried oregano and a pinch of salt.
5
Heat the remaining teaspoon of olive oil in a grill pan or skillet over medium-high heat.
6
Grill the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F.
7
Slice the grilled chicken into thin strips.
8
Place the warm, cooked quinoa in a bowl and top with the roasted vegetables and sliced chicken.
9
Drizzle the entire bowl with fresh lemon juice before serving.