Name: Roasted Chicken and Rainbow Veggie Quinoa Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp lemon juice; 1 tsp fresh parsley

Roasted Chicken and Rainbow Veggie Quinoa Bowls

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Rainbow Veggie Quinoa Bowls

Tender chicken breast and vibrant vegetables roasted to perfection and served over fluffy quinoa with a zesty lemon-herb drizzle.

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NUTRITION

Protein

56.2g

Fat

13.2g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp lemon juice

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.
3
Place the chicken and vegetables onto the prepared baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, and garlic powder.
4
Toss everything thoroughly to ensure an even coating of oil and spices, then spread into a single layer.
5
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are slightly charred.
6
Add the cooked quinoa to your meal prep container and top with the roasted chicken and vegetable mixture.
7
In a small bowl, whisk together the lemon juice and chopped parsley, then drizzle the dressing over the bowl before serving or storing.