YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Tender grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a squeeze of lemon and fragrant dried oregano.
INGREDIENTS
1.5 ounces Chicken Breast
0.67 cup Cooked Quinoa
0.5 cup Zucchini
0.5 cup Red Bell Pepper
0.25 cup Red Onion
1 tablespoon Olive Oil
0.5 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Dice the zucchini, bell pepper, and red onion into bite-sized pieces and toss them on the sheet with half the olive oil and dried oregano.
Roast the vegetables for about 20 minutes until they are tender and slightly charred around the edges.
While the vegetables roast, season the chicken breast with salt and pepper and grill over medium-high heat until fully cooked.
Prepare the quinoa by simmering in water or broth until all liquid is absorbed and the grains are fluffy.
Slice the grilled chicken into strips and divide the quinoa into a serving bowl.
Top the quinoa with the roasted vegetables and chicken, then drizzle with the remaining olive oil and a splash of fresh lemon juice.