Name: Chicken and Roasted Carrot Moringa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Carrots; 0.5 tbsp Olive oil; 0.25 cup Cooked quinoa; 1 tsp Moringa powder; 2 tsp Tahini; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 2 cup Baby spinach

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Carrot Moringa Bowl

Pan-seared chicken and caramelized roasted carrots served over fluffy quinoa and fresh spinach with a zesty moringa-tahini dressing.

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NUTRITION

Protein

51.4g

Fat

20.7g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 tbsp Olive oil

0.25 cup Cooked quinoa

1 tsp Moringa powder

2 tsp Tahini

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 cup Baby spinach

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced carrots with half of the olive oil, a pinch of sea salt, and black pepper, then roast for 20 minutes until tender and slightly browned.
3
Season the chicken breast with garlic powder, sea salt, and black pepper.
4
Heat the remaining olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until fully cooked.
5
In a small jar, whisk together the tahini, lemon juice, moringa powder, and a tablespoon of warm water until the dressing is smooth and creamy.
6
Slice the rested chicken breast into thin strips.
7
Build your bowl by placing the baby spinach and cooked quinoa at the base, then topping with the roasted carrots and sliced chicken.
8
Drizzle the vibrant moringa-tahini dressing over the top and serve immediately.