Name: Grilled Chicken and Quinoa 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 Chopped kale; 0.5 cup Cherry tomatoes; 0.5 cup Diced cucumber; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 0.25 tsp Garlic powder

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

Grilled chicken breast served over fluffy quinoa and crisp garden vegetables, tossed in a bright and zesty lemon-oregano vinaigrette.

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NUTRITION

Protein

51.9g

Fat

21.4g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Chopped kale

0.5 cup Cherry tomatoes

0.5 cup Diced cucumber

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

0.25 tsp Garlic powder

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, garlic powder, and dried oregano.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
In a large mixing bowl, whisk together the extra virgin olive oil and lemon juice to create the dressing.
4
Add the chopped kale to the bowl and massage the leaves with your hands for 1 minute until they become tender and dark green.
5
Fold in the cooked quinoa, halved cherry tomatoes, and diced cucumber until well combined with the dressing.
6
Slice the grilled chicken into strips and serve it over the quinoa and vegetable base.