Name: Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 0.25 cup canned chickpeas; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp lemon juice

Quinoa Power 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

Quinoa Power Bowl with Roasted Vegetables

Roasted chicken and vibrant vegetables served over fluffy quinoa with a zesty lemon finish for a crisp and energizing meal.

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NUTRITION

Protein

53.0g

Fat

13.1g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.25 cup canned chickpeas

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Cut the chicken breast, red bell pepper, and zucchini into uniform bite-sized pieces.
3
In a mixing bowl, toss the chicken and vegetables with the olive oil, sea salt, black pepper, and garlic powder until evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender.
5
Place the warm cooked quinoa in a serving bowl and top with the roasted chicken, vegetables, and the rinsed chickpeas.
6
Squeeze fresh lemon juice over the entire bowl and toss gently before serving.