Name: Grilled Chicken and Quinoa Bowl with Roasted Vegetables and Olives
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 Zucchini; 1/2 cup chopped Red Bell Pepper; 5 Kalamata Olives; 2 tbsp Nonfat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken and Quinoa Bowl with Roasted Vegetables and Olives

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 Vegetables and Olives

Tender grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a dollop of zesty Greek yogurt and briny Kalamata olives.

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NUTRITION

Protein

36.7g

Fat

17g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

5 Kalamata Olives

2 tbsp Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the chopped zucchini and red bell pepper with 1 teaspoon of olive oil and a pinch of dried oregano.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
Season the chicken breast with the remaining oregano and a pinch of salt and pepper.
5
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
6
Let the chicken rest for 5 minutes before slicing into strips.
7
In a small bowl, whisk together the Greek yogurt, lemon juice, and the remaining teaspoon of olive oil to create a dressing.
8
Place the cooked quinoa in a serving bowl and top with the roasted vegetables, grilled chicken, and olives.
9
Drizzle the lemon-yogurt dressing over the bowl and serve warm.