Name: Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Diced Zucchini; 1/2 cup Diced Red Bell Pepper; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Hummus; 1 tablespoon Lemon Juice; 1 teaspoon Dried Oregano

Grilled Chicken and Quinoa Power 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 Power Bowl with Roasted Vegetables

Grilled chicken breast and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a dollop of creamy hummus.

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NUTRITION

Protein

33.2g

Fat

26.5g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Zucchini

1/2 cup Diced Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Hummus

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced zucchini and red bell pepper with one tablespoon of olive oil and the dried oregano.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
5
Slice the grilled chicken into strips.
6
In a large bowl, combine the cooked quinoa and roasted vegetables, tossing with the remaining olive oil and lemon juice.
7
Top the bowl with the sliced chicken and a spoonful of creamy hummus before serving.