Name: Chicken and Vegetable Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.75 tbsp extra virgin olive oil; 0.5 tbsp tahini; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Power Bowl

Tender chicken breast roasted with vibrant bell peppers and broccoli over a bed of fluffy quinoa, finished with a zesty lemon-tahini drizzle.

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NUTRITION

Protein

52.6g

Fat

23.4g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.75 tbsp extra virgin olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli and bell peppers into uniform, bite-sized pieces.
3
In a large bowl, toss the chicken and vegetables with the olive oil, sea salt, black pepper, garlic powder, and dried oregano until well coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 18-20 minutes, or until the chicken is cooked through and the veggies are tender.
5
While roasting, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a pourable consistency.
6
Place the warm quinoa in a serving bowl, top with the roasted chicken and vegetable mixture, and finish with the creamy lemon-tahini drizzle.