Name: Savory Sheet Pan Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 cup red onion; 1 tbsp olive oil; 0.25 cup cooked quinoa; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp balsamic vinegar

Savory Sheet Pan Chicken and Quinoa Bowl

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

YOUR SOLIN GENERATED RECIPE

Savory Sheet Pan Chicken and Quinoa Bowl

Oven-roasted chicken and crisp-tender vegetables seasoned with aromatic herbs, served over a bed of fluffy quinoa with a tangy balsamic finish.

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NUTRITION

Protein

49.1g

Fat

20.7g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp olive oil

0.25 cup cooked quinoa

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic vinegar

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Dice the chicken breast into one-inch cubes and chop the broccoli, bell pepper, and onion into uniform pieces.
3
Place the chicken and vegetables on the sheet pan, then drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper.
4
Toss everything together until evenly coated and spread the mixture into a single layer.
5
Roast for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.
6
Scoop the cooked quinoa into a serving bowl and top with the roasted chicken and vegetable mixture.
7
Finish the bowl with a drizzle of balsamic vinegar and serve immediately.