Name: Chicken and Veggie Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.33 cup cooked quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 whole avocado; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Chicken and Veggie Power Bowl

Pan-seared chicken breast seasoned with aromatic herbs served over a bed of fluffy quinoa and vibrant roasted vegetables for a satisfying crunch.

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NUTRITION

Protein

51.2g

Fat

18.9g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.33 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.25 whole avocado

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp lemon juice

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PREPARATION

1
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
3
Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
While the chicken cooks, steam the broccoli florets and sliced red bell peppers until tender-crisp, about 4-5 minutes.
5
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
6
In a portable bowl or container, layer the cooked quinoa at the base.
7
Top the quinoa with the steamed broccoli, bell peppers, and sliced chicken.
8
Add the fresh avocado slices to the bowl and drizzle the entire dish with lemon juice just before serving.