Grilled Chicken and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

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

Grilled Chicken and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

Enjoy a bright and satisfying lunch featuring tender grilled chicken paired with fluffy quinoa, roasted broccoli, and a zesty lemon tahini dressing that brings everything together. This dish is light yet filling, offering a perfect balance of lean protein, wholesome grains, and fresh vegetables.

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NUTRITION

440kcal
Protein
40.2g
Fat
18.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1/2 cup cooked Quinoa (approx. 92g)

1 cup Broccoli

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with a small amount of olive oil if desired.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Let it rest before slicing.

  • 4

    While the chicken is grilling, preheat your oven to 425°F (220°C) for the broccoli. Toss the broccoli with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 12-15 minutes until edges are slightly crispy.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, a tiny splash of water if needed to thin, and a pinch of salt to make the dressing.

  • 6

    In a bowl, combine the cooked quinoa and roasted broccoli. Add the sliced grilled chicken on top.

  • 7

    Drizzle the lemon tahini dressing over the salad and toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy your bright, balanced lunch.

Grilled Chicken and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

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

Grilled Chicken and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

Enjoy a bright and satisfying lunch featuring tender grilled chicken paired with fluffy quinoa, roasted broccoli, and a zesty lemon tahini dressing that brings everything together. This dish is light yet filling, offering a perfect balance of lean protein, wholesome grains, and fresh vegetables.

NUTRITION

440kcal
Protein
40.2g
Fat
18.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1/2 cup cooked Quinoa (approx. 92g)

1 cup Broccoli

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with a small amount of olive oil if desired.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Let it rest before slicing.

  • 4

    While the chicken is grilling, preheat your oven to 425°F (220°C) for the broccoli. Toss the broccoli with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 12-15 minutes until edges are slightly crispy.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, a tiny splash of water if needed to thin, and a pinch of salt to make the dressing.

  • 6

    In a bowl, combine the cooked quinoa and roasted broccoli. Add the sliced grilled chicken on top.

  • 7

    Drizzle the lemon tahini dressing over the salad and toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy your bright, balanced lunch.