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 satisfying lunch bowl featuring tender grilled chicken paired with fluffy quinoa, vibrant roasted broccoli, creamy avocado, and a zesty lemon tahini drizzle. This dish combines a spectrum of textures and flavors, perfect for fueling your day with a balanced mix of protein, healthy fats, and whole grains.

Try 7 days free, then $12.99 / mo.

NUTRITION

580kcal
Protein
32.7g
Fat
24.7g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1 cup Cooked Quinoa

1 cup Broccoli

1 tablespoon Tahini

1 quarter Avocado

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side until fully cooked and the juices run clear. Once cooked, slice into strips.

  • 3

    While the chicken is grilling, rinse the quinoa and cook it according to package instructions until fluffy.

  • 4

    Preheat your oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for about 15-20 minutes until tender and slightly crispy.

  • 5

    In a small bowl, whisk together tahini and lemon juice; add a splash of water if needed to achieve a drizzle consistency.

  • 6

    Assemble your bowl by placing the cooked quinoa as a base, then topping with sliced grilled chicken, roasted broccoli, and diced avocado.

  • 7

    Drizzle the lemon tahini sauce over the bowl and serve immediately.

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 satisfying lunch bowl featuring tender grilled chicken paired with fluffy quinoa, vibrant roasted broccoli, creamy avocado, and a zesty lemon tahini drizzle. This dish combines a spectrum of textures and flavors, perfect for fueling your day with a balanced mix of protein, healthy fats, and whole grains.

NUTRITION

580kcal
Protein
32.7g
Fat
24.7g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1 cup Cooked Quinoa

1 cup Broccoli

1 tablespoon Tahini

1 quarter Avocado

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side until fully cooked and the juices run clear. Once cooked, slice into strips.

  • 3

    While the chicken is grilling, rinse the quinoa and cook it according to package instructions until fluffy.

  • 4

    Preheat your oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for about 15-20 minutes until tender and slightly crispy.

  • 5

    In a small bowl, whisk together tahini and lemon juice; add a splash of water if needed to achieve a drizzle consistency.

  • 6

    Assemble your bowl by placing the cooked quinoa as a base, then topping with sliced grilled chicken, roasted broccoli, and diced avocado.

  • 7

    Drizzle the lemon tahini sauce over the bowl and serve immediately.