Name: Grilled Chicken and Roasted Veggie Bowl with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Organic Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Sliced Zucchini; 1/2 cup Sliced Red Bell Pepper; 2 tbsp Non-fat Greek Yogurt; 1 tbsp Crumbled Feta Cheese; 1 tsp Olive Oil; 1/4 cup Fresh Blueberries

Grilled Chicken and Roasted Veggie Bowl with Quinoa

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 Roasted Veggie Bowl with Quinoa

Tender grilled organic chicken served over fluffy quinoa and roasted zucchini, finished with a dollop of zesty Greek yogurt and salty feta.

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NUTRITION

Protein

43.2g

Fat

12.9g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Organic Chicken Breast

1/2 cup Cooked Quinoa

1 cup Sliced Zucchini

1/2 cup Sliced Red Bell Pepper

2 tbsp Non-fat Greek Yogurt

1 tbsp Crumbled Feta Cheese

1 tsp Olive Oil

1/4 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and bell peppers with olive oil and a pinch of sea salt.
3
Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized.
4
Season the chicken breast with your favorite herbs and grill over medium-high heat until the internal temperature reaches 165°F.
5
Slice the chicken into strips and arrange them over a bed of warm quinoa in a bowl.
6
Add the roasted vegetables to the bowl and top with a creamy dollop of Greek yogurt.
7
Finish with a sprinkle of feta cheese and serve the blueberries on the side for a refreshing touch.