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 medley of juicy, grilled chicken breast paired with fluffy quinoa and tender roasted broccoli, all finished with a zesty lemon-tahini drizzle. This plate balances lean protein, hearty grains, and crisp vegetables, creating a nourishing meal that's as satisfying in flavor as it is in its ability to support your active lifestyle.

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NUTRITION

706kcal
Protein
56.1g
Fat
35.4g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156g)

0.67 cup Cooked Quinoa (125g)

1 cup Roasted Broccoli (91g)

1 tbsp Tahini (15g)

1 tbsp Olive Oil (for roasting)

1 tsp Olive Oil (extra drizzle)

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with olive oil (for roasting), salt, and pepper, and spread it on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, season the chicken breast with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once done, let it rest a few minutes before slicing.

  • 3

    Prepare quinoa as per package instructions if not already cooked. Fluff with a fork once ready.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, and the extra drizzle of olive oil to create a smooth lemon-tahini drizzle. If the mixture is too thick, add a teaspoon of water until desired consistency is achieved.

  • 5

    To plate, serve a bed of quinoa topped with sliced grilled chicken and roasted broccoli. Drizzle the lemon-tahini sauce over the top, and enjoy your nutritious and flavorful lunch.

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 medley of juicy, grilled chicken breast paired with fluffy quinoa and tender roasted broccoli, all finished with a zesty lemon-tahini drizzle. This plate balances lean protein, hearty grains, and crisp vegetables, creating a nourishing meal that's as satisfying in flavor as it is in its ability to support your active lifestyle.

NUTRITION

706kcal
Protein
56.1g
Fat
35.4g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156g)

0.67 cup Cooked Quinoa (125g)

1 cup Roasted Broccoli (91g)

1 tbsp Tahini (15g)

1 tbsp Olive Oil (for roasting)

1 tsp Olive Oil (extra drizzle)

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with olive oil (for roasting), salt, and pepper, and spread it on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, season the chicken breast with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once done, let it rest a few minutes before slicing.

  • 3

    Prepare quinoa as per package instructions if not already cooked. Fluff with a fork once ready.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, and the extra drizzle of olive oil to create a smooth lemon-tahini drizzle. If the mixture is too thick, add a teaspoon of water until desired consistency is achieved.

  • 5

    To plate, serve a bed of quinoa topped with sliced grilled chicken and roasted broccoli. Drizzle the lemon-tahini sauce over the top, and enjoy your nutritious and flavorful lunch.