Name: Grilled Chicken Power Bowl with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 cup Cooked Quinoa; 1/2 cup Sweet Potato, cubed; 1/2 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, sliced; 1.5 tbsp Extra Virgin Olive Oil; 1/4 medium Avocado; 1 tbsp Lemon Juice

Grilled Chicken Power Bowl with Quinoa and 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 Power Bowl with Quinoa and Roasted Vegetables

Marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted sweet potatoes and peppers, finished with a creamy avocado slice.

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NUTRITION

Protein

37.2g

Fat

32.3g

Carbs

61.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cooked Quinoa

1/2 cup Sweet Potato, cubed

1/2 cup Zucchini, sliced

1/2 cup Red Bell Pepper, sliced

1.5 tbsp Extra Virgin Olive Oil

1/4 medium Avocado

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the cubed sweet potato, zucchini, and red bell pepper with 1 tablespoon of olive oil and a pinch of sea salt on a baking sheet.
3
Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the edges are slightly caramelized.
4
While vegetables roast, whisk together the remaining olive oil, lemon juice, and your favorite dried herbs to create a marinade.
5
Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
6
Let the chicken rest for 5 minutes before slicing it into strips.
7
Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted vegetables and sliced chicken.
8
Garnish with fresh avocado slices and an extra squeeze of lemon if desired.