Name: Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.6 oz Chicken Breast; 0.6 cup Cooked Quinoa; 0.5 cup chopped Zucchini; 0.33 cup chopped Red Bell Pepper; 1.25 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Pinch of Dried Oregano; Salt and Pepper to taste

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

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

Grilled chicken breast and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a squeeze of lemon and fragrant toasted oregano.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

16.8g

Fat

20.5g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

1.6 oz Chicken Breast

0.6 cup Cooked Quinoa

0.5 cup chopped Zucchini

0.33 cup chopped Red Bell Pepper

1.25 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Dried Oregano

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the chopped zucchini and red bell pepper with half of the olive oil, dried oregano, salt, and pepper.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
While vegetables roast, season the chicken breast with salt and pepper, then grill over medium-high heat for 5-6 minutes per side or until fully cooked.
5
Slice the grilled chicken into bite-sized strips.
6
In a large bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken.
7
Drizzle with the remaining olive oil and fresh lemon juice, then toss gently to combine and serve warm.