Name: Roasted Vegetable and Quinoa Protein Bowl
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; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp fresh parsley

Roasted Vegetable and Quinoa Protein Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Quinoa Protein Bowl

Tender chicken breast and caramelized roasted vegetables are tossed with fluffy quinoa and a zesty lemon-herb dressing for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

49.6g

Fat

21.5g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Dice the chicken breast, red bell pepper, and zucchini into uniform bite-sized pieces.
3
Place the chicken and vegetables on the baking sheet and drizzle with 0.5 tablespoon of olive oil, sea salt, black pepper, and dried oregano.
4
Toss everything together until well-coated, then spread in a single layer and roast for 18-20 minutes until the chicken is cooked through and the vegetables are slightly caramelized.
5
While the mixture roasts, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, and finely chopped fresh parsley in a large mixing bowl.
6
Add the cooked quinoa and the roasted chicken and vegetable mixture into the bowl with the dressing.
7
Toss gently to combine all ingredients and serve warm or at room temperature.