Name: Grilled Chicken and Acorn Squash Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Acorn squash; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.25 tsp Dried oregano; 1 cup Baby spinach; 0.25 whole Avocado; 1 tbsp Shredded parmesan cheese

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 Acorn Squash Bowl

Tender grilled chicken breast served over caramelized roasted acorn squash and fresh baby spinach, topped with creamy avocado and a sprinkle of sharp parmesan.

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NUTRITION

Protein

49g

Fat

20.7g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Acorn squash

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.25 tsp Dried oregano

1 cup Baby spinach

0.25 whole Avocado

1 tbsp Shredded parmesan cheese

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the cubed acorn squash with half of the olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the squash for 25-30 minutes until the edges are caramelized and the flesh is fork-tender.
4
While the squash roasts, season the chicken breast with garlic powder, oregano, and the remaining salt and pepper.
5
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
6
Let the chicken rest for 5 minutes before slicing it into thin strips.
7
In a large bowl, place the baby spinach and lightly toss with the remaining olive oil.
8
Top the spinach with the warm roasted acorn squash, grilled chicken strips, sliced avocado, and a sprinkle of parmesan cheese.