Grilled Chicken and Quinoa Bowl with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli

Savor a balanced bowl featuring tender grilled chicken, fluffy quinoa, and vibrantly roasted broccoli, all drizzled with a golden olive oil and tahini dressing and finished with chickpeas for an extra boost. This nutritious meal harmonizes bright flavors and textures for a satisfying lunch.

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NUTRITION

509kcal
Protein
35.5g
Fat
23g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (71g)

1/2 cup cooked Quinoa (92g)

1 cup Broccoli (90g)

2 tsp Olive Oil (9g total)

1 tbsp Tahini (15g)

1/4 cup Chickpeas (41g)

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 2

    Grill the 2.5 oz chicken breast for about 5-6 minutes per side or until fully cooked and juices run clear. Once cooked, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 4

    Cut broccoli into florets, toss with 1 tsp olive oil, salt, and pepper, then roast in a preheated oven at 400°F for 15-20 minutes or until tender and slightly charred.

  • 5

    In a small bowl, whisk together 1 tbsp tahini with the remaining 1 tsp olive oil and a splash of water to create a smooth dressing.

  • 6

    Assemble the bowl by layering quinoa at the base, topped with sliced grilled chicken, roasted broccoli, and 1/4 cup chickpeas. Drizzle the tahini dressing over the entire bowl before serving.

Grilled Chicken and Quinoa Bowl with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli

Savor a balanced bowl featuring tender grilled chicken, fluffy quinoa, and vibrantly roasted broccoli, all drizzled with a golden olive oil and tahini dressing and finished with chickpeas for an extra boost. This nutritious meal harmonizes bright flavors and textures for a satisfying lunch.

NUTRITION

509kcal
Protein
35.5g
Fat
23g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (71g)

1/2 cup cooked Quinoa (92g)

1 cup Broccoli (90g)

2 tsp Olive Oil (9g total)

1 tbsp Tahini (15g)

1/4 cup Chickpeas (41g)

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 2

    Grill the 2.5 oz chicken breast for about 5-6 minutes per side or until fully cooked and juices run clear. Once cooked, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 4

    Cut broccoli into florets, toss with 1 tsp olive oil, salt, and pepper, then roast in a preheated oven at 400°F for 15-20 minutes or until tender and slightly charred.

  • 5

    In a small bowl, whisk together 1 tbsp tahini with the remaining 1 tsp olive oil and a splash of water to create a smooth dressing.

  • 6

    Assemble the bowl by layering quinoa at the base, topped with sliced grilled chicken, roasted broccoli, and 1/4 cup chickpeas. Drizzle the tahini dressing over the entire bowl before serving.