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: 0.65 cup Cooked Quinoa; 1 ounce Grilled Chicken Breast; 1 cup sliced Zucchini; 0.5 cup sliced Red Bell Pepper; 1.25 tablespoons Extra Virgin Olive Oil; 0.2 medium Avocado; 1 tablespoon Lemon Juice

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

Oven-roasted vegetables and grilled chicken served over fluffy quinoa with a squeeze of lemon and slices of buttery avocado.

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NUTRITION

Protein

16.3g

Fat

25g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

0.65 cup Cooked Quinoa

1 ounce Grilled Chicken Breast

1 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

1.25 tablespoons Extra Virgin Olive Oil

0.2 medium Avocado

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and red bell pepper with one teaspoon of the olive oil and a pinch of sea salt.
3
Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized.
4
While the vegetables roast, grill the chicken breast until it reaches an internal temperature of 165°F and slice it into thin strips.
5
In a large bowl, combine the cooked quinoa with the roasted vegetables and sliced chicken.
6
Whisk the remaining olive oil and lemon juice together, then drizzle the dressing over the bowl.
7
Top the dish with fresh slices of avocado and a crack of black pepper before serving.