Name: Grilled Chicken and Quinoa Bowl with Roasted Peppers and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Red Bell Pepper, sliced; 1/4 medium Avocado, sliced; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lime Juice; 1 teaspoon Mexican Spice Blend (Chili powder, Cumin, Garlic powder)

Grilled Chicken and Quinoa Bowl with Roasted Peppers and Avocado

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 Bowl with Roasted Peppers and Avocado

Tender grilled chicken breast and fluffy quinoa tossed with smoky roasted peppers and creamy avocado, finished with a bright squeeze of lime.

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NUTRITION

Protein

40.6g

Fat

17g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Red Bell Pepper, sliced

1/4 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

1 teaspoon Mexican Spice Blend (Chili powder, Cumin, Garlic powder)

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the chicken breast with half of the Mexican spice blend and a pinch of sea salt.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
4
While the chicken is grilling, toss the sliced bell peppers with the olive oil and the remaining spices.
5
Sauté or roast the peppers until they are tender and slightly charred.
6
In a serving bowl, layer the cooked quinoa as the base.
7
Top the quinoa with the sliced grilled chicken, roasted peppers, and fresh avocado slices.
8
Drizzle the entire bowl with fresh lime juice and garnish with fresh cilantro if desired.