Name: Chicken and Roasted Vegetable Power Bowl
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; 0.25 cup Red onion; 0.75 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 1 tbsp Lemon juice; 1 tsp Fresh parsley

Chicken and Roasted Vegetable Power Bowl

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Power Bowl

Oven-roasted chicken breast and caramelized seasonal vegetables served over fluffy quinoa with a zesty lemon-herb finish for a vibrant and satisfying lunch.

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NUTRITION

Protein

56.7g

Fat

19.1g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Red onion

0.75 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Lemon juice

1 tsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Chop the chicken breast, broccoli, bell pepper, and red onion into bite-sized pieces.
3
Place the chicken and vegetables on a large sheet pan.
4
Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.
5
Toss everything together until evenly coated, then spread in a single layer.
6
Roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.
7
While roasting, prepare the quinoa according to package instructions if not already cooked.
8
Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted chicken and vegetable mixture.
9
Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley.