Name: Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.6 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 0.6 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 1.75 teaspoons Extra Virgin Olive Oil; 0.7 tablespoon Lemon Juice; 1/2 teaspoon Dried Oregano

Grilled Chicken and Quinoa 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 Bowl with Roasted Vegetables

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

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NUTRITION

Protein

16g

Fat

11.2g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Chicken Breast

1/2 cup Cooked Quinoa

0.6 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1.75 teaspoons Extra Virgin Olive Oil

0.7 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Slice the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet.
3
Drizzle the vegetables with half of the olive oil and sprinkle with half of the dried oregano.
4
Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly browned.
5
While the vegetables roast, season the chicken breast with the remaining oregano and grill over medium-high heat for 5-6 minutes per side until fully cooked.
6
Slice the grilled chicken into thin strips.
7
In a serving bowl, combine the warm cooked quinoa, roasted vegetables, and sliced chicken.
8
Drizzle the remaining olive oil and fresh lemon juice over the bowl before serving.