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 wholesome, balanced bowl featuring tender grilled chicken breast paired with fluffy quinoa and nutrient-rich roasted broccoli, all finished with a zesty lemon tahini drizzle that elevates this dish with bright and creamy notes.

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NUTRITION

490kcal
Protein
37.9g
Fat
19g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Optionally brush lightly with olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    Preheat your oven to 400°F. Toss broccoli florets with olive oil, minced garlic, salt, and pepper. Spread evenly on a baking tray and roast for about 15 minutes, until tender with slightly crispy edges.

  • 5

    Prepare quinoa according to package instructions if not already cooked.

  • 6

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

  • 7

    Assemble the bowl by layering cooked quinoa at the base, topping with sliced grilled chicken and roasted broccoli.

  • 8

    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

Savor a wholesome, balanced bowl featuring tender grilled chicken breast paired with fluffy quinoa and nutrient-rich roasted broccoli, all finished with a zesty lemon tahini drizzle that elevates this dish with bright and creamy notes.

NUTRITION

490kcal
Protein
37.9g
Fat
19g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Optionally brush lightly with olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    Preheat your oven to 400°F. Toss broccoli florets with olive oil, minced garlic, salt, and pepper. Spread evenly on a baking tray and roast for about 15 minutes, until tender with slightly crispy edges.

  • 5

    Prepare quinoa according to package instructions if not already cooked.

  • 6

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

  • 7

    Assemble the bowl by layering cooked quinoa at the base, topping with sliced grilled chicken and roasted broccoli.

  • 8

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