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

Savor a vibrant bowl featuring tender grilled chicken, fluffy quinoa, and crisp roasted broccoli tossed in a zesty lemon tahini drizzle. This colorful meal blends earthy flavors with a bright finish for a satisfying mid-day boost.

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NUTRITION

280kcal
Protein
17.1g
Fat
15.1g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

40g Chicken Breast

1/3 cup Cooked Quinoa

1/4 cup Roasted Broccoli

1 tsp Tahini

2 tsp Olive Oil

1/3 Avocado

1 tsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the 40g chicken breast lightly with salt and pepper. Grill for 4-5 minutes per side until fully cooked and nicely charred. Once done, slice or chop into bite-sized pieces.

  • 3

    Preheat the oven to 400°F (200°C). Toss the broccoli florets with 1 tsp olive oil, a pinch of salt, and pepper. Roast in the oven for about 12-15 minutes until tender and slightly crispy.

  • 4

    Prepare the quinoa if not already cooked. For a quick version, use pre-cooked quinoa. Warm it slightly if desired.

  • 5

    In a small bowl, whisk together 1 tsp tahini, 1 tsp lemon juice, and the remaining 1 tsp olive oil. Adjust seasoning with a pinch of salt and pepper to create a smooth, tangy drizzle.

  • 6

    Assemble your bowl by layering the cooked quinoa, grilled chicken, and roasted broccoli. Top with slices or cubes of avocado.

  • 7

    Drizzle the lemon tahini dressing 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

Savor a vibrant bowl featuring tender grilled chicken, fluffy quinoa, and crisp roasted broccoli tossed in a zesty lemon tahini drizzle. This colorful meal blends earthy flavors with a bright finish for a satisfying mid-day boost.

NUTRITION

280kcal
Protein
17.1g
Fat
15.1g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

40g Chicken Breast

1/3 cup Cooked Quinoa

1/4 cup Roasted Broccoli

1 tsp Tahini

2 tsp Olive Oil

1/3 Avocado

1 tsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the 40g chicken breast lightly with salt and pepper. Grill for 4-5 minutes per side until fully cooked and nicely charred. Once done, slice or chop into bite-sized pieces.

  • 3

    Preheat the oven to 400°F (200°C). Toss the broccoli florets with 1 tsp olive oil, a pinch of salt, and pepper. Roast in the oven for about 12-15 minutes until tender and slightly crispy.

  • 4

    Prepare the quinoa if not already cooked. For a quick version, use pre-cooked quinoa. Warm it slightly if desired.

  • 5

    In a small bowl, whisk together 1 tsp tahini, 1 tsp lemon juice, and the remaining 1 tsp olive oil. Adjust seasoning with a pinch of salt and pepper to create a smooth, tangy drizzle.

  • 6

    Assemble your bowl by layering the cooked quinoa, grilled chicken, and roasted broccoli. Top with slices or cubes of avocado.

  • 7

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