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: 3.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 2 tbsp Extra Virgin Olive Oil; 0.25 medium Avocado; 0.5 cup sliced Zucchini; 0.5 cup sliced Red Bell Pepper; 0.25 cup sliced Red Onion; 1 tbsp Lemon Juice

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 and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a squeeze of lemon and creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

29.8g

Fat

39.4g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.5 cup Cooked Quinoa

2 tbsp Extra Virgin Olive Oil

0.25 medium Avocado

0.5 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

0.25 cup sliced Red Onion

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the sliced zucchini, red bell pepper, and red onion on the baking sheet with one tablespoon of olive oil and a pinch of sea salt.
3
Roast the vegetables for 20 minutes until they are tender and slightly caramelized.
4
Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
5
Allow the chicken to rest for 5 minutes before slicing it into thin strips.
6
In a serving bowl, combine the cooked quinoa and the warm roasted vegetables.
7
Whisk the remaining tablespoon of olive oil with the lemon juice to create a simple dressing.
8
Top the quinoa and vegetables with the sliced chicken and fresh avocado, then drizzle the lemon dressing over the entire bowl.