Name: Chicken and Roasted Vegetable 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 cup broccoli florets; 0.5 medium red bell pepper; 1 tbsp olive oil; 1 oz feta cheese; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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 and tender broccoli florets served over a bed of fluffy quinoa with a savory sprinkle of feta cheese.

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NUTRITION

Protein

55.4g

Fat

28.8g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 medium red bell pepper

1 tbsp olive oil

1 oz feta cheese

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 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 (200°C).
2
Cut the chicken breast into 1-inch bite-sized pieces.
3
Chop the broccoli into small florets and slice the red bell pepper into thin strips.
4
Place the chicken and vegetables onto a large parchment-lined baking sheet and drizzle with olive oil.
5
Season everything with dried oregano, garlic powder, sea salt, and black pepper, then toss until evenly coated.
6
Roast in the oven for 18-20 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.
7
Divide the cooked quinoa into serving bowls and top with the roasted chicken and vegetable mixture.
8
Garnish with crumbled feta cheese and a fresh squeeze of lemon juice before serving.