Name: Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.3 ounces Grilled Chicken Breast; 0.75 cup Cooked Quinoa; 0.8 cup Diced Zucchini; 0.5 cup Diced Red Bell Pepper; 1.5 teaspoons Extra Virgin Olive Oil; 1 ounce Fresh Avocado; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

Grilled Chicken and 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

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Tender grilled chicken breast served over fluffy quinoa and herb-roasted zucchini and peppers, finished with a squeeze of fresh lemon and creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

28.7g

Fat

16.7g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Grilled Chicken Breast

0.75 cup Cooked Quinoa

0.8 cup Diced Zucchini

0.5 cup Diced Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

1 ounce Fresh Avocado

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F.
2
Toss the diced zucchini and red bell pepper with one teaspoon of olive oil and the dried oregano on a rimmed baking sheet.
3
Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized.
4
Season the chicken breast with a pinch of salt and pepper then grill over medium-high heat for 5 to 7 minutes per side until fully cooked.
5
Prepare the quinoa according to package instructions if not already cooked.
6
Slice the grilled chicken into thin strips.
7
Assemble the bowl by placing the fluffy quinoa at the base and topping with the roasted vegetables and chicken.
8
Finish the dish with fresh avocado slices and a drizzle of the remaining olive oil and lemon juice.