Grilled Chicken and Quinoa Bowl with 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 and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

A vibrant, nutrient-packed bowl featuring lean grilled chicken, fluffy quinoa, and crisp roasted broccoli drizzled with a zesty lemon tahini sauce and finished with creamy avocado slices. A balanced and satisfying meal perfect for midday refueling.

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NUTRITION

511kcal
Protein
34.3g
Fat
26.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Chicken Breast (approx. 108g)

1/2 cup cooked Quinoa (approx. 93g)

1 cup Broccoli (approx. 91g)

1.5 Tbsp Tahini (approx. 22.5g)

1 Tbsp Lemon Juice

1 tsp Olive Oil

1/4 Avocado (approx. 50g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for 5-6 minutes on each side or until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    Meanwhile, cook quinoa according to package instructions if not already prepared.

  • 4

    Toss broccoli with a little olive oil, salt, and pepper, then roast in a preheated 400°F oven for about 15 minutes until tender and slightly crispy.

  • 5

    For the lemon tahini drizzle, whisk together tahini, lemon juice, and a splash of warm water until smooth.

  • 6

    Assemble the bowl by layering quinoa at the base, topping with roasted broccoli and sliced grilled chicken.

  • 7

    Drizzle the lemon tahini sauce over the bowl and garnish with quartered avocado.

  • 8

    Serve warm and enjoy your balanced, flavorful lunch.

Grilled Chicken and Quinoa Bowl with 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 and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

A vibrant, nutrient-packed bowl featuring lean grilled chicken, fluffy quinoa, and crisp roasted broccoli drizzled with a zesty lemon tahini sauce and finished with creamy avocado slices. A balanced and satisfying meal perfect for midday refueling.

NUTRITION

511kcal
Protein
34.3g
Fat
26.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Chicken Breast (approx. 108g)

1/2 cup cooked Quinoa (approx. 93g)

1 cup Broccoli (approx. 91g)

1.5 Tbsp Tahini (approx. 22.5g)

1 Tbsp Lemon Juice

1 tsp Olive Oil

1/4 Avocado (approx. 50g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat and season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for 5-6 minutes on each side or until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    Meanwhile, cook quinoa according to package instructions if not already prepared.

  • 4

    Toss broccoli with a little olive oil, salt, and pepper, then roast in a preheated 400°F oven for about 15 minutes until tender and slightly crispy.

  • 5

    For the lemon tahini drizzle, whisk together tahini, lemon juice, and a splash of warm water until smooth.

  • 6

    Assemble the bowl by layering quinoa at the base, topping with roasted broccoli and sliced grilled chicken.

  • 7

    Drizzle the lemon tahini sauce over the bowl and garnish with quartered avocado.

  • 8

    Serve warm and enjoy your balanced, flavorful lunch.