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: 5.6 oz Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup Zucchini; 1/2 cup Red Bell Pepper; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp 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 and roasted vegetables served over fluffy quinoa, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

42.4g

Fat

14.6g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Zucchini

1/2 cup Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss chopped zucchini and red bell pepper with one teaspoon of olive oil, salt, and pepper.
3
Roast vegetables for 15-20 minutes until tender and slightly charred.
4
Season chicken breast with dried oregano, salt, and pepper.
5
Grill chicken over medium-high heat for 6-7 minutes per side until cooked through.
6
In a bowl, combine cooked quinoa with the remaining teaspoon of olive oil and lemon juice.
7
Slice the chicken and serve over the quinoa alongside the roasted vegetables.