Name: Grilled Chicken and Quinoa Rainbow Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 3/4 cup Cooked Quinoa; 1/2 cup chopped Red Bell Pepper; 1/2 cup sliced Zucchini; 1/2 cup chopped Carrots; 1 tbsp Extra Virgin Olive Oil; 1 tsp Tahini; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Rainbow 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 Rainbow Bowl with Roasted Vegetables

Tender grilled chicken served over fluffy quinoa with a vibrant medley of roasted peppers and zucchini, finished with a zesty lemon-tahini drizzle.

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NUTRITION

Protein

35.4g

Fat

20.6g

Carbs

45.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup chopped Carrots

1 tbsp Extra Virgin Olive Oil

1 tsp Tahini

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the chopped red bell pepper, zucchini, and carrots with half of the olive oil and a pinch of sea salt on a baking sheet.
3
Roast the vegetables for 20 minutes until they are tender and slightly caramelized around the edges.
4
While vegetables roast, season the chicken breast with salt, pepper, and dried oregano.
5
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
6
In a small bowl, whisk together the remaining olive oil, lemon juice, and tahini to create a smooth dressing.
7
Place the warm cooked quinoa in a bowl and top with the roasted rainbow vegetables and sliced grilled chicken.
8
Drizzle the zesty lemon-tahini dressing over the top and enjoy.