Name: Lemon Herb Chicken and Tempeh Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 oz tempeh; 0.25 cup cooked quinoa; 0.25 cup cooked brown rice; 1 cup asparagus; 1 tsp olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Lemon Herb Chicken and Tempeh Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Tempeh Quinoa Bowl

Sautéed chicken and nutty tempeh tossed with a zesty lemon-herb dressing, served over a fluffy quinoa-rice blend with crisp roasted asparagus.

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NUTRITION

Protein

45.4g

Fat

15.4g

Carbs

40.0g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz tempeh

0.25 cup cooked quinoa

0.25 cup cooked brown rice

1 cup asparagus

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Trim the woody ends of the asparagus and place them on the baking sheet, roasting for 10-12 minutes until tender and slightly charred.
3
While the asparagus roasts, heat the olive oil in a non-stick skillet over medium-high heat.
4
Dice the chicken breast into bite-sized pieces and crumble the tempeh into the pan.
5
Add the minced garlic, dried oregano, sea salt, and black pepper to the skillet, sautéing until the chicken is cooked through and the tempeh is golden brown.
6
In a serving bowl, fluff together the pre-cooked quinoa and brown rice to create a mixed grain base.
7
Place the roasted asparagus on top of the grains, followed by the sautéed chicken and tempeh mixture.
8
Finish the bowl by drizzling fresh lemon juice over the top to brighten all the flavors.