Name: Chicken Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken breast; 0.5 cup Cooked quinoa; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 1 cup Kale; 0.2 whole Avocado; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Chicken Power 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

Chicken Power Bowl with Roasted Vegetables

Roasted chicken and caramelized vegetables tossed with fluffy quinoa and massaged kale in a bright lemon-herb dressing.

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NUTRITION

Protein

41.1g

Fat

16.6g

Carbs

41.0g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

1 cup Kale

0.2 whole Avocado

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the chicken breast, broccoli florets, and sliced bell peppers on the baking sheet in a single layer.
3
Drizzle with half of the olive oil and season evenly with the garlic powder, sea salt, and black pepper.
4
Roast for 18 to 20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
5
While the chicken roasts, place the chopped kale in a large mixing bowl with the remaining olive oil and lemon juice.
6
Massage the kale with your hands for 1 to 2 minutes until the leaves are softened and dark green.
7
Slice the roasted chicken into thin strips or bite-sized cubes.
8
Assemble the power bowl by placing the cooked quinoa and massaged kale at the base.
9
Top with the roasted broccoli, peppers, and chicken, then finish with the fresh avocado slices.