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 ounce Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Diced Zucchini; 1/2 cup Diced Red Bell Pepper; 1.5 teaspoons Olive Oil; 1 tablespoon Lemon Juice

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 served over fluffy quinoa with roasted zucchini and bell peppers, finished with a zesty lemon-herb drizzle.

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NUTRITION

Protein

14.4g

Fat

9.9g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Zucchini

1/2 cup Diced Red Bell Pepper

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and lightly grease a baking sheet.
2
Toss the diced zucchini and red bell pepper with half of the olive oil and a pinch of sea salt.
3
Spread the vegetables on the baking sheet and roast for 15 minutes or until tender and slightly caramelized.
4
While vegetables roast, season the chicken breast with your choice of herbs and grill over medium-high heat until fully cooked, then slice into strips.
5
Place the cooked quinoa in a serving bowl as the base.
6
Top the quinoa with the roasted vegetables and sliced grilled chicken.
7
Whisk the remaining olive oil with the lemon juice and drizzle over the bowl before serving.