Name: Grilled Chicken and Roasted Vegetable Bowl with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup sliced Zucchini; 1/2 cup chopped Red Bell Pepper; 1/4 cup sliced Red Onion; 2 tsp Extra Virgin Olive Oil; 1.5 tbsp Non-fat Greek Yogurt; 1/2 tsp Dried Oregano; 1 tsp Lemon Juice

Grilled Chicken and Roasted Vegetable 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 Vegetable Bowl with Quinoa

Tender grilled chicken and roasted Mediterranean vegetables served over fluffy quinoa with a dollop of zesty lemon-herb yogurt.

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NUTRITION

Protein

27.6g

Fat

13.6g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup sliced Red Onion

2 tsp Extra Virgin Olive Oil

1.5 tbsp Non-fat Greek Yogurt

1/2 tsp Dried Oregano

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
2
Toss the sliced zucchini, bell peppers, and red onion with one teaspoon of olive oil and dried oregano.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
While vegetables roast, season the chicken breast with a pinch of salt and pepper.
5
Heat the remaining teaspoon of olive oil in a grill pan or skillet over medium-high heat.
6
Grill the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F.
7
In a small bowl, whisk together the Greek yogurt and lemon juice to create a zesty dressing.
8
Place the cooked quinoa in a serving bowl and top with the roasted vegetables and sliced grilled chicken.
9
Finish the bowl with a dollop of the lemon-herb yogurt dressing.