Name: Ground Chicken and Roasted Vegetable Power Bowl with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Ground Chicken; 1/2 cup Cooked Quinoa; 1/2 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 1/4 cup diced Red Onion; 1 tsp Olive Oil; 3 tbsp Nonfat Greek Yogurt; 1 tbsp Lemon Juice

Ground Chicken and Roasted Vegetable Power Bowl with Quinoa

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

YOUR SOLIN GENERATED RECIPE

Ground Chicken and Roasted Vegetable Power Bowl with Quinoa

Sautéed ground chicken and roasted seasonal vegetables served over fluffy quinoa, drizzled with a cool, zesty Greek yogurt herb sauce.

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NUTRITION

Protein

31.6g

Fat

16g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Chicken

1/2 cup Cooked Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup diced Red Onion

1 tsp Olive Oil

3 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped zucchini, red bell pepper, and red onion with half of the olive oil and a pinch of sea salt.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
While vegetables roast, heat the remaining olive oil in a skillet over medium heat and add the ground chicken.
5
Cook the chicken, breaking it up with a spatula, until fully browned and cooked through.
6
In a small bowl, whisk together the Greek yogurt, lemon juice, and your favorite dried herbs like oregano or dill to create the dressing.
7
Assemble the bowl by placing the cooked quinoa at the base and topping it with the sautéed chicken and roasted vegetables.
8
Finish by drizzling the zesty yogurt sauce over the top before serving.