Name: Chicken and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.33 cup cooked quinoa; 0.25 cup green peas; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 0.25 whole avocado; 1 tsp olive oil; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Chicken and Quinoa Bowl with Roasted Vegetables

Oven-roasted chicken breast and sweet peas served over fluffy quinoa, topped with a crisp tomato-cucumber salad and creamy avocado for a refreshing finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.1g

Fat

19.1g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.33 cup cooked quinoa

0.25 cup green peas

0.5 cup cherry tomatoes

0.5 cup cucumber

0.25 whole avocado

1 tsp olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Season the chicken breast and green peas with olive oil, sea salt, and black pepper.
3
Roast the chicken and peas for 18-20 minutes until the chicken is cooked through and the peas are tender.
4
While the chicken roasts, dice the cucumber and halve the cherry tomatoes.
5
Toss the cucumber and tomatoes with lemon juice in a small bowl.
6
Slice the roasted chicken into thin strips and slice the avocado.
7
Layer the cooked quinoa in a bowl and top with the roasted peas, chicken, fresh salad, and creamy avocado.