Name: Grilled Chicken and Roasted Vegetable Bowl with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.1 oz Chicken Breast; 0.66 cup Cooked Quinoa; 0.5 cup Zucchini; 0.5 cup Red Bell Pepper; 1.5 tsp Olive Oil; 1.5 tsp Slivered Almonds; 1 tbsp Lemon Juice; 0.5 tsp Dried Oregano; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper

Grilled Chicken and Roasted Vegetable Bowl with Quinoa

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 Roasted Vegetable Bowl with Quinoa

Tender grilled chicken and herb-roasted zucchini and peppers served over fluffy quinoa, finished with a crunch of toasted slivered almonds.

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NUTRITION

Protein

21.1g

Fat

13g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

2.1 oz Chicken Breast

0.66 cup Cooked Quinoa

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1.5 tsp Olive Oil

1.5 tsp Slivered Almonds

1 tbsp Lemon Juice

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.
2
Toss diced zucchini and red bell pepper with half the olive oil, sea salt, and dried oregano.
3
Spread vegetables on a baking sheet and roast for 15-20 minutes until tender.
4
Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 5-6 minutes per side until cooked through.
5
Let the chicken rest for a few minutes before slicing into thin strips.
6
In a serving bowl, fluff the cooked quinoa and top with the roasted vegetables and sliced chicken.
7
Drizzle with the remaining olive oil and fresh lemon juice.
8
Garnish with toasted slivered almonds for a nutty crunch.