Grilled Chicken and Quinoa Bowl with Roasted Broccoli and 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 Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

Enjoy a vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, crisp roasted broccoli, and a rich tahini drizzle complemented by olive oil and avocado. The medley of textures and flavors creates a satisfying and balanced mid-day meal that not only energizes but delights your taste buds.

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NUTRITION

485kcal
Protein
30.5g
Fat
26.3g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1/2 cup Cooked Quinoa (93g)

1 cup Roasted Broccoli (156g)

1 tbsp Tahini (15g)

2 tsp Olive Oil (10g)

1/4 Avocado (50g)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 5-6 minutes on each side until it is fully cooked and has nice grill marks.

  • 4

    While the chicken is grilling, prepare the quinoa as per package instructions and set aside.

  • 5

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

  • 6

    For the tahini drizzle, mix the tahini with a small splash of water and a pinch of salt to achieve a smooth, pourable consistency.

  • 7

    Assemble the bowl by layering the quinoa, topped with sliced grilled chicken, roasted broccoli, and drizzling the tahini mixture over the top.

  • 8

    Finish by adding a drizzle of the extra olive oil and place diced avocado on the side for a creamy touch. Enjoy immediately!

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and 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 Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

Enjoy a vibrant bowl featuring tender grilled chicken paired with fluffy quinoa, crisp roasted broccoli, and a rich tahini drizzle complemented by olive oil and avocado. The medley of textures and flavors creates a satisfying and balanced mid-day meal that not only energizes but delights your taste buds.

NUTRITION

485kcal
Protein
30.5g
Fat
26.3g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1/2 cup Cooked Quinoa (93g)

1 cup Roasted Broccoli (156g)

1 tbsp Tahini (15g)

2 tsp Olive Oil (10g)

1/4 Avocado (50g)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 5-6 minutes on each side until it is fully cooked and has nice grill marks.

  • 4

    While the chicken is grilling, prepare the quinoa as per package instructions and set aside.

  • 5

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

  • 6

    For the tahini drizzle, mix the tahini with a small splash of water and a pinch of salt to achieve a smooth, pourable consistency.

  • 7

    Assemble the bowl by layering the quinoa, topped with sliced grilled chicken, roasted broccoli, and drizzling the tahini mixture over the top.

  • 8

    Finish by adding a drizzle of the extra olive oil and place diced avocado on the side for a creamy touch. Enjoy immediately!