Name: Grilled Chicken and Roasted Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup zucchini; 1 cup red bell pepper; 1 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 1 tbsp lemon juice

Grilled Chicken and Roasted Vegetable 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 Roasted Vegetable Bowl

Char-grilled chicken breast and caramelized roasted vegetables served over fluffy quinoa with a zesty lemon-herb finish.

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NUTRITION

Protein

55.9g

Fat

22.4g

Carbs

38.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

1 tbsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F and heat a grill pan over medium-high heat.
2
Chop the zucchini into half-moons and slice the red bell pepper into strips.
3
Toss the vegetables on a baking sheet with half of the olive oil, sea salt, and black pepper.
4
Roast the vegetables for 18-20 minutes until they are tender and develop caramelized edges.
5
Rub the chicken breast with the remaining olive oil, garlic powder, and dried oregano.
6
Grill the chicken for 6-8 minutes per side until the internal temperature reaches 165°F and beautiful grill marks appear.
7
Slice the chicken into strips and assemble the bowl by placing the cooked quinoa at the base.
8
Top with the roasted vegetables and grilled chicken, then finish with a fresh squeeze of lemon juice.