Grilled Chicken Breast with Quinoa, Roasted Broccoli and Lemon Tahini Drizzle

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

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Lemon Tahini Drizzle

Savor a vibrant, balanced lunch featuring grilled chicken breast with a delicate char, perfectly cooked quinoa for a nutty base, and tender roasted broccoli. Finished with a zesty lemon tahini drizzle and a hint of olive oil, this dish delivers an inviting medley of flavors and textures in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

887kcal
Protein
64.9g
Fat
42.6g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup cooked Quinoa (~185g)

1.5 cup roasted Broccoli (~150g)

3 tbsp Tahini (~45g)

2 tsp Olive Oil (~10g)

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Lightly drizzle with a bit of olive oil.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 5

    Prepare quinoa according to package instructions if not already cooked.

  • 6

    For the lemon tahini drizzle, in a small bowl combine tahini, lemon juice, a pinch of salt and a splash of water to reach a drizzle consistency.

  • 7

    Plate the quinoa as the base, top with sliced grilled chicken, arrange roasted broccoli on the side, and finish with the lemon tahini drizzle over the chicken and broccoli.

  • 8

    Serve immediately and enjoy a burst of flavors in every bite.

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Lemon Tahini Drizzle

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

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Lemon Tahini Drizzle

Savor a vibrant, balanced lunch featuring grilled chicken breast with a delicate char, perfectly cooked quinoa for a nutty base, and tender roasted broccoli. Finished with a zesty lemon tahini drizzle and a hint of olive oil, this dish delivers an inviting medley of flavors and textures in every bite.

NUTRITION

887kcal
Protein
64.9g
Fat
42.6g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup cooked Quinoa (~185g)

1.5 cup roasted Broccoli (~150g)

3 tbsp Tahini (~45g)

2 tsp Olive Oil (~10g)

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Lightly drizzle with a bit of olive oil.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 5

    Prepare quinoa according to package instructions if not already cooked.

  • 6

    For the lemon tahini drizzle, in a small bowl combine tahini, lemon juice, a pinch of salt and a splash of water to reach a drizzle consistency.

  • 7

    Plate the quinoa as the base, top with sliced grilled chicken, arrange roasted broccoli on the side, and finish with the lemon tahini drizzle over the chicken and broccoli.

  • 8

    Serve immediately and enjoy a burst of flavors in every bite.