Grilled Chicken Quinoa Bowl with Crunchy Vegetables and Lemon 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 Crunchy Vegetables and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Crunchy Vegetables and Lemon Tahini Drizzle

Enjoy this vibrant bowl featuring tender grilled chicken over a bed of fluffy quinoa, tossed with crisp, fresh vegetables and finished with a velvety lemon tahini drizzle. Perfectly balanced for a satisfying lunch, each bite combines zesty and nutty flavors with a refreshing crunch.

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NUTRITION

547kcal
Protein
28g
Fat
31.6g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast (raw weight)

½ cup Cooked Quinoa

1 cup Mixed Crunchy Vegetables (Bell Pepper, Cucumber, Red Onion)

1 tbsp Tahini

1 tsp Olive Oil

¾ medium Avocado, sliced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Marinate the chicken breast lightly with a drizzle of olive oil and a pinch of salt and pepper. Preheat the grill to medium-high heat.

  • 2

    Grill the chicken for about 4-5 minutes per side until fully cooked and have nice grill marks. Let it rest for a few minutes, then slice into strips.

  • 3

    Prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a bowl, combine the cooked quinoa with the mixed raw vegetables.

  • 5

    In a small bowl, whisk together tahini and fresh lemon juice. If needed, thin with a splash of water to achieve a drizzle consistency.

  • 6

    Assemble the bowl by laying the quinoa and vegetable mixture as a base, arranging the grilled chicken on top, and then drizzling with the lemon tahini dressing.

  • 7

    Finish by adding avocado slices on the side or gently mixed in for extra creaminess and healthy fats.

Grilled Chicken Quinoa Bowl with Crunchy Vegetables and Lemon 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 Crunchy Vegetables and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Crunchy Vegetables and Lemon Tahini Drizzle

Enjoy this vibrant bowl featuring tender grilled chicken over a bed of fluffy quinoa, tossed with crisp, fresh vegetables and finished with a velvety lemon tahini drizzle. Perfectly balanced for a satisfying lunch, each bite combines zesty and nutty flavors with a refreshing crunch.

NUTRITION

547kcal
Protein
28g
Fat
31.6g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast (raw weight)

½ cup Cooked Quinoa

1 cup Mixed Crunchy Vegetables (Bell Pepper, Cucumber, Red Onion)

1 tbsp Tahini

1 tsp Olive Oil

¾ medium Avocado, sliced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Marinate the chicken breast lightly with a drizzle of olive oil and a pinch of salt and pepper. Preheat the grill to medium-high heat.

  • 2

    Grill the chicken for about 4-5 minutes per side until fully cooked and have nice grill marks. Let it rest for a few minutes, then slice into strips.

  • 3

    Prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a bowl, combine the cooked quinoa with the mixed raw vegetables.

  • 5

    In a small bowl, whisk together tahini and fresh lemon juice. If needed, thin with a splash of water to achieve a drizzle consistency.

  • 6

    Assemble the bowl by laying the quinoa and vegetable mixture as a base, arranging the grilled chicken on top, and then drizzling with the lemon tahini dressing.

  • 7

    Finish by adding avocado slices on the side or gently mixed in for extra creaminess and healthy fats.