Name: Roasted Vegetable Quinoa Bowl with Yogurt Dressing
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 Red bell pepper; 1 cup Rocket; 0.25 cup Non-fat Greek yogurt; 0.5 tbsp Olive oil; 1 tsp Lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Roasted Vegetable Quinoa Bowl with Yogurt Dressing

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Quinoa Bowl with Yogurt Dressing

Oven-roasted chicken and colorful vegetables are tossed with fluffy quinoa and peppery rocket, then finished with a creamy, zesty Greek yogurt dressing for a bright, satisfying meal.

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NUTRITION

Protein

57.4g

Fat

15.2g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

1 cup Rocket

0.25 cup Non-fat Greek yogurt

0.5 tbsp Olive oil

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Place the cubed chicken breast, broccoli florets, and sliced bell peppers on the sheet, drizzling with olive oil and seasoning with sea salt and black pepper.
3
Roast the mixture for 18 to 20 minutes until the chicken is cooked through and the vegetables develop a slight char.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, and garlic powder until the dressing is smooth and creamy.
5
Layer the cooked quinoa and fresh rocket in a serving bowl, top with the roasted chicken and vegetables, and drizzle the zesty dressing over the top.