Name: Roasted Autumn Vegetable & Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 cup Cooked quinoa; 0.75 cup Butternut squash; 1 cup Kale; 1 tsp Olive oil; 0.5 tbsp Pepitas; 1 tbsp Apple cider vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Roasted Autumn Vegetable & Grain Bowl

Oven-roasted butternut squash and tender chicken breast served over a bed of fluffy quinoa with a zesty apple cider vinaigrette and crunchy pepitas.

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NUTRITION

Protein

47.9g

Fat

10.8g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked quinoa

0.75 cup Butternut squash

1 cup Kale

1 tsp Olive oil

0.5 tbsp Pepitas

1 tbsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash and chicken breast with olive oil, sea salt, black pepper, and garlic powder.
3
Spread the mixture in a single layer on the baking sheet and roast for 20 minutes until the chicken is cooked through.
4
While the vegetables roast, prepare the quinoa according to the package instructions if not already cooked.
5
Place the kale in a large bowl and drizzle with apple cider vinegar, massaging with your hands until the leaves are tender.
6
Divide the cooked quinoa and massaged kale between bowls, then top with the roasted chicken and squash.
7
Sprinkle with pepitas for a delightful crunch before serving.