Name: Roasted Vegetable and Quinoa Harvest Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Quinoa, cooked; 0.5 cup Sweet potato, cubed; 1 cup Broccoli florets; 0.5 cup Brussels sprouts, halved; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Lemon juice

Roasted Vegetable and Quinoa Harvest 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 Harvest Bowl

Oven-roasted chicken and seasonal vegetables tossed with fluffy quinoa and a bright lemon-garlic glaze for a vibrant and earthy meal.

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NUTRITION

Protein

53.3g

Fat

12.2g

Carbs

48g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa, cooked

0.5 cup Sweet potato, cubed

1 cup Broccoli florets

0.5 cup Brussels sprouts, halved

1 tsp Extra virgin 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 oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed sweet potato, halved Brussels sprouts, and broccoli florets with the extra virgin olive oil, sea salt, and black pepper.
3
Season the chicken breast with garlic powder and place it on the baking sheet alongside the prepared vegetables.
4
Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
5
Remove from the oven and slice the roasted chicken breast into thin strips.
6
Assemble the bowl by placing the warm cooked quinoa at the base, topping with the roasted vegetables and sliced chicken, and finishing with a drizzle of fresh lemon juice.