Name: Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.35 ounces Grilled Chicken Breast; 0.75 cup Cooked Quinoa; 0.5 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 2 tablespoons chopped Red Onion; 1 tablespoon Extra Virgin Olive Oil; 2 teaspoons Tahini; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

Grilled 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

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Grilled chicken breast and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a drizzle of zesty lemon tahini for a creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.6g

Fat

25g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

3.35 ounces Grilled Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

2 tablespoons chopped Red Onion

1 tablespoon Extra Virgin Olive Oil

2 teaspoons Tahini

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss sliced zucchini, bell peppers, and red onion with half of the olive oil and the dried oregano.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly charred.
4
While the vegetables roast, season the chicken breast with salt and pepper and grill over medium-high heat until the internal temperature reaches 165°F.
5
In a small bowl, whisk together the remaining olive oil, tahini, and lemon juice until the dressing is smooth and emulsified.
6
Assemble the bowl by layering the warm cooked quinoa, roasted vegetables, and sliced grilled chicken breast.
7
Drizzle the lemon tahini dressing over the entire bowl and enjoy while warm.