Name: Chicken and Veggie Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 2 cup baby spinach; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Chicken and Veggie Power Bowl

Sautéed chicken and fluffy quinoa tossed with crisp garden vegetables and a zesty lemon-herb vinaigrette for a vibrant, portable meal.

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NUTRITION

Protein

50.7g

Fat

22g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

2 cup baby spinach

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
2
Heat half of the olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.
3
While the chicken cooks, halve the cherry tomatoes and slice the cucumber into bite-sized rounds.
4
In a large portable container or bowl, create a base with the baby spinach and cooked quinoa.
5
Top the base with the tomatoes and cucumber.
6
Once the chicken is done, let it rest for 3 minutes, then slice it into strips and add it to the bowl.
7
Whisk the remaining olive oil with the lemon juice and drizzle over the bowl just before serving or sealing for your day at university.