Name: Chicken and Roasted Vegetable 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; 1 cup broccoli florets; 0.5 cup bell pepper; 0.25 cup red onion; 0.75 tbsp olive oil; 0.25 whole avocado; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Vegetable Bowl

Tender chicken breast and colorful vegetables roasted until caramelized and served over a bed of fluffy quinoa with a bright lemon-herb finish.

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NUTRITION

Protein

52.6g

Fat

24.3g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup bell pepper

0.25 cup red onion

0.75 tbsp olive oil

0.25 whole avocado

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and red onion into similar bite-sized pieces.
3
Place the chicken and vegetables on the prepared pan and toss with olive oil, minced garlic, dried oregano, sea salt, and black pepper until well coated.
4
Spread the mixture into a single layer and roast for 20 minutes, or until the chicken is cooked through and the vegetables are tender with charred edges.
5
Scoop the warm cooked quinoa into a serving bowl and pile the roasted chicken and vegetable mixture on top.
6
Garnish the bowl with fresh avocado slices and a bright squeeze of lemon juice to elevate the savory flavors.