Name: Grilled Chicken and Black Bean Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.35 oz Chicken Breast; 0.5 cup cooked Quinoa; 0.25 cup Black Beans; 1 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 0.5 tbsp Olive Oil; 0.25 Avocado; 1 tbsp Lime Juice; 1 tsp Cumin; 1 tsp Chili Powder

Grilled Chicken and Black Bean 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 Black Bean Quinoa Bowl with Roasted Vegetables

Tender grilled chicken and fluffy quinoa tossed with smoky roasted vegetables and hearty black beans, finished with a squeeze of zesty lime.

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NUTRITION

Protein

32.9g

Fat

18.6g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Chicken Breast

0.5 cup cooked Quinoa

0.25 cup Black Beans

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

0.5 tbsp Olive Oil

0.25 Avocado

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Chili Powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped zucchini and red bell pepper with half of the olive oil, cumin, and chili powder.
3
Spread vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
Season the chicken breast with the remaining spices and grill over medium-high heat for 6-7 minutes per side until fully cooked.
5
While chicken and veggies cook, prepare the quinoa according to package directions using water or low-sodium vegetable broth.
6
In a large bowl, combine the cooked quinoa, rinsed black beans, and roasted vegetables.
7
Slice the grilled chicken into strips and place on top of the quinoa mixture.
8
Garnish with fresh avocado slices and a generous squeeze of lime juice before serving.