Grilled Chicken 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 Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

Enjoy a vibrant lunch bowl featuring tender grilled chicken paired with fluffy quinoa, roasted broccoli, and a silky tahini drizzle. This dish is perfectly balanced to delight your taste buds with a mix of savory, nutty, and roasted flavors.

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NUTRITION

601kcal
Protein
35.6g
Fat
27.7g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

70 grams Chicken Breast

1 cup cooked Quinoa

1 cup roasted Broccoli

1 tablespoon Tahini

1 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates with a bit of olive oil.

  • 2

    Season the chicken breast with salt, pepper, and your choice of herbs. Grill for about 5-6 minutes per side until fully cooked and juices run clear. Once done, let it rest for a few minutes and then slice into strips.

  • 3

    For the quinoa, if not already cooked, rinse 1 cup of quinoa and cook it according to package instructions using a 2:1 water to quinoa ratio. Fluff with a fork once cooked.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the broccoli florets with a small drizzle of olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    In a small bowl, mix the tahini with a little warm water to reach a drizzling consistency. Add a pinch of salt and a squeeze of lemon if desired for extra brightness.

  • 6

    Assemble your bowl by layering the quinoa, roasted broccoli, and grilled chicken slices. Drizzle the tahini sauce over the top and serve immediately.

Grilled Chicken 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 Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

Enjoy a vibrant lunch bowl featuring tender grilled chicken paired with fluffy quinoa, roasted broccoli, and a silky tahini drizzle. This dish is perfectly balanced to delight your taste buds with a mix of savory, nutty, and roasted flavors.

NUTRITION

601kcal
Protein
35.6g
Fat
27.7g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

70 grams Chicken Breast

1 cup cooked Quinoa

1 cup roasted Broccoli

1 tablespoon Tahini

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates with a bit of olive oil.

  • 2

    Season the chicken breast with salt, pepper, and your choice of herbs. Grill for about 5-6 minutes per side until fully cooked and juices run clear. Once done, let it rest for a few minutes and then slice into strips.

  • 3

    For the quinoa, if not already cooked, rinse 1 cup of quinoa and cook it according to package instructions using a 2:1 water to quinoa ratio. Fluff with a fork once cooked.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the broccoli florets with a small drizzle of olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    In a small bowl, mix the tahini with a little warm water to reach a drizzling consistency. Add a pinch of salt and a squeeze of lemon if desired for extra brightness.

  • 6

    Assemble your bowl by layering the quinoa, roasted broccoli, and grilled chicken slices. Drizzle the tahini sauce over the top and serve immediately.