Name: Chicken and Veggie 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 tsp extra virgin olive oil; 0.5 cup broccoli florets; 0.5 cup sliced red bell pepper; 1 tsp tahini; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Chicken and Veggie Power Bowl

Pan-seared chicken breast served over fluffy quinoa with vibrant roasted broccoli and peppers, finished with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

50.5g

Fat

15.2g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

0.5 cup broccoli florets

0.5 cup sliced red bell pepper

1 tsp tahini

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and garlic powder.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken cooks, steam or lightly sauté the broccoli florets and sliced red bell peppers until they are tender-crisp.
5
In a small bowl, whisk the tahini and fresh lemon juice together until a smooth, pourable consistency is reached.
6
Slice the cooked chicken breast into thin strips.
7
Arrange the cooked quinoa in the base of a bowl and top with the sliced chicken, broccoli, and bell peppers.
8
Drizzle the lemon-tahini sauce over the entire bowl and serve immediately.