YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Tender grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and bell peppers, finished with a drizzle of zesty lemon vinaigrette and toasted pine nuts.
INGREDIENTS
1.5 ounces Chicken Breast
0.75 cup cooked Quinoa
0.5 cup chopped Zucchini
0.5 cup chopped Red Bell Pepper
2 tablespoons chopped Red Onion
2.5 tablespoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Pine Nuts
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the chopped zucchini, bell peppers, and red onion on the baking sheet with one tablespoon of olive oil and a pinch of sea salt.
Roast the vegetables for 20 minutes until they are tender and show slight caramelized edges.
Season the chicken breast with dried oregano and sea salt, then grill over medium-high heat for about 5 to 6 minutes per side until cooked through.
Slice the grilled chicken into thin strips.
In a large mixing bowl, combine the cooked quinoa with the roasted vegetables and the sliced chicken.
Whisk together the remaining olive oil and lemon juice in a small jar, then drizzle the dressing over the bowl and toss gently.
Top the bowl with toasted pine nuts for a delicate crunch before serving.