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; 0.25 cup Cooked quinoa; 0.5 cup Broccoli florets; 0.5 cup Red bell pepper; 1 cup Kale; 2 tsp Extra virgin olive oil; 0.5 tbsp Tahini; 1 tbsp 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

Sautéed chicken breast and crisp seasonal vegetables are served over fluffy quinoa with a creamy, zesty lemon-tahini drizzle.

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NUTRITION

Protein

51.8g

Fat

20.8g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked quinoa

0.5 cup Broccoli florets

0.5 cup Red bell pepper

1 cup Kale

2 tsp Extra virgin olive oil

0.5 tbsp Tahini

1 tbsp 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 sea salt, black pepper, and garlic powder.
2
Heat one teaspoon of olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 minutes per side.
3
Remove the chicken from the pan and let it rest for a few minutes before slicing into strips.
4
Add the remaining teaspoon of olive oil to the same skillet and sauté the broccoli and bell peppers for 3-4 minutes until they begin to soften.
5
Toss in the chopped kale and cook for an additional 2 minutes until it is wilted and vibrant green.
6
In a small bowl, whisk together the tahini and lemon juice with a teaspoon of warm water until the dressing is smooth and pourable.
7
Place the cooked quinoa in the base of a bowl and top with the sautéed vegetables and sliced chicken.
8
Drizzle the creamy lemon-tahini sauce over the entire bowl and serve immediately while warm.