Name: Chicken and Veggie Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp avocado oil; 0.25 whole avocado; 1 tbsp coconut aminos; 1 tsp fresh ginger; 1 clove garlic; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Chicken and Veggie Power Bowl

Pan-seared chicken breast and crisp-tender vegetables tossed in a zesty ginger-lemon glaze over a bed of fluffy quinoa.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.1g

Fat

20.8g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp avocado oil

0.25 whole avocado

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Slice the chicken breast into bite-sized strips and season with sea salt and black pepper.
2
Heat the avocado oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and sear for 5-6 minutes until golden brown and cooked through, then remove and set aside.
4
In the same skillet, add the broccoli, sliced bell peppers, and zucchini, sautéing for 4 minutes until they are vibrant and crisp-tender.
5
While the vegetables cook, whisk together the coconut aminos, grated ginger, minced garlic, and lemon juice in a small bowl.
6
Return the chicken to the skillet and pour the sauce over the mixture, tossing for 1 minute to glaze everything evenly.
7
Place the warm cooked quinoa in a bowl and top with the chicken and vegetable mixture.
8
Finish the bowl with fresh avocado slices and serve immediately.