Name: Chicken and Roasted Vegetable 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 quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp tahini; 1 tbsp lemon juice; 1 tsp water

Chicken and Roasted Vegetable Power Bowl

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Power Bowl

Oven-roasted chicken breast and charred broccoli florets served over fluffy quinoa with a creamy, zesty lemon-tahini drizzle.

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NUTRITION

Protein

54.6g

Fat

22.6g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp tahini

1 tbsp lemon juice

1 tsp water

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized cubes and slice the red bell pepper into thin strips.
3
Place the chicken, broccoli florets, and bell peppers on the baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder.
4
Toss everything until evenly coated and spread into a single layer.
5
Roast for 20 to 25 minutes until the chicken is cooked through and the broccoli edges are slightly charred.
6
While the vegetables roast, whisk together the tahini, lemon juice, and water in a small bowl until the dressing is smooth and creamy.
7
Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted chicken and vegetables.
8
Drizzle the lemon-tahini sauce over the top and serve immediately.