Grilled Chicken 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 Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Enjoy a vibrant bowl featuring tender grilled chicken, fluffy quinoa, and perfectly roasted broccoli, all elevated by a zesty lemon tahini drizzle. This dish delights with its mix of textures and bright flavors, making it a satisfying and nourishing midday meal.

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NUTRITION

577kcal
Protein
34.7g
Fat
32.1g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

3/4 cup Cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil (for roasting)

1 tbsp Tahini

1 tbsp Olive Oil (for drizzle)

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast lightly with salt, pepper, and a pinch of garlic powder if desired. Grill over medium-high heat until cooked through (about 4-5 minutes per side).

  • 3

    While the chicken is grilling, rinse quinoa and cook it following package instructions. Use 3/4 cup of the cooked quinoa for serving.

  • 4

    Cut broccoli into bite-sized florets, toss with 1 teaspoon olive oil, salt, and pepper, and roast in the preheated oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Prepare the lemon tahini drizzle by whisking together 1 tablespoon tahini, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon garlic powder. Add a little water if needed to achieve a smooth, drizzable consistency.

  • 6

    Assemble your bowl by layering the cooked quinoa, placing the grilled chicken slices on top, and adding the roasted broccoli on the side.

  • 7

    Drizzle generously with the lemon tahini dressing and serve immediately.

Grilled Chicken 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 Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Enjoy a vibrant bowl featuring tender grilled chicken, fluffy quinoa, and perfectly roasted broccoli, all elevated by a zesty lemon tahini drizzle. This dish delights with its mix of textures and bright flavors, making it a satisfying and nourishing midday meal.

NUTRITION

577kcal
Protein
34.7g
Fat
32.1g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

3/4 cup Cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil (for roasting)

1 tbsp Tahini

1 tbsp Olive Oil (for drizzle)

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast lightly with salt, pepper, and a pinch of garlic powder if desired. Grill over medium-high heat until cooked through (about 4-5 minutes per side).

  • 3

    While the chicken is grilling, rinse quinoa and cook it following package instructions. Use 3/4 cup of the cooked quinoa for serving.

  • 4

    Cut broccoli into bite-sized florets, toss with 1 teaspoon olive oil, salt, and pepper, and roast in the preheated oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Prepare the lemon tahini drizzle by whisking together 1 tablespoon tahini, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon garlic powder. Add a little water if needed to achieve a smooth, drizzable consistency.

  • 6

    Assemble your bowl by layering the cooked quinoa, placing the grilled chicken slices on top, and adding the roasted broccoli on the side.

  • 7

    Drizzle generously with the lemon tahini dressing and serve immediately.