Name: Grilled Chicken and Bell Pepper Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.75 ounces Chicken Breast; 2/3 cup Cooked Quinoa; 1/2 cup Red Bell Pepper, sliced; 1/2 cup Yellow Bell Pepper, sliced; 1.5 teaspoons Extra Virgin Olive Oil; 1 teaspoon Pumpkin Seeds; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

Grilled Chicken and Bell Pepper 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 Bell Pepper Quinoa Bowl

Grilled chicken breast marinated in lemon and oregano, served over fluffy quinoa with charred bell peppers and a crunch of toasted pumpkin seeds.

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NUTRITION

Protein

38.1g

Fat

15.4g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Chicken Breast

2/3 cup Cooked Quinoa

1/2 cup Red Bell Pepper, sliced

1/2 cup Yellow Bell Pepper, sliced

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Pumpkin Seeds

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

1
Season the chicken breast with dried oregano, sea salt, and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, heat half of the olive oil in a skillet and sauté the sliced bell peppers until they are tender and slightly charred.
4
In a medium bowl, whisk together the remaining olive oil and lemon juice to create a light dressing.
5
Toss the cooked quinoa with the sautéed peppers and the lemon dressing.
6
Slice the grilled chicken into strips and arrange them over the quinoa base.
7
Top the bowl with pumpkin seeds for a toasted finish and serve immediately.