Name: Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup chopped Zucchini; 1/2 cup sliced Red Bell Pepper; 1/4 cup sliced Red Onion; 1 tbsp Extra Virgin Olive Oil; 1 tsp Tahini; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa 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

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Herb-marinated chicken breast grilled and served over fluffy quinoa with a medley of tender roasted vegetables and a zesty lemon-tahini drizzle.

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NUTRITION

Protein

33.1g

Fat

26.2g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1 tbsp Extra Virgin Olive Oil

1 tsp Tahini

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.
2
Toss the zucchini, bell pepper, and red onion with half of the olive oil and a pinch of salt and pepper on a baking sheet.
3
Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.
4
Season the chicken breast with dried oregano, salt, and pepper, then grill for 6-7 minutes per side until fully cooked.
5
While the chicken and vegetables cook, whisk together the remaining olive oil, tahini, and lemon juice to create a dressing.
6
Place the cooked quinoa in a bowl and top with the roasted vegetables and sliced grilled chicken.
7
Drizzle the lemon-tahini dressing over the bowl and serve warm.