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: 3 oz Grilled Chicken Breast; 1/3 cup Cooked Quinoa; 1/2 cup Diced Zucchini; 1/2 cup Diced Red Bell Pepper; 1 tbsp Non-fat Greek Yogurt; 1.5 tsp Extra Virgin Olive Oil; 1 tsp 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

Grilled chicken breast and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a dollop of zesty lemon-yogurt sauce for a creamy, tangy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.8g

Fat

11.3g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1/2 cup Diced Zucchini

1/2 cup Diced Red Bell Pepper

1 tbsp Non-fat Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced zucchini and red bell pepper with one teaspoon of olive oil and a pinch of salt and pepper.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly charred.
4
Season the chicken breast with your favorite dry herbs and grill over medium-high heat for 5-6 minutes per side until fully cooked.
5
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and the remaining half teaspoon of olive oil to create a smooth dressing.
6
Place the cooked quinoa in a bowl and top with the roasted vegetables and sliced grilled chicken.
7
Drizzle the lemon-yogurt dressing over the top and enjoy immediately.