Grilled Chicken and Roasted Vegetable Bowl with Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Roasted Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl featuring perfectly grilled chicken breast paired with a mix of roasted bell peppers, zucchini, and red onion. This dish is elevated with a silky, tangy tahini dressing that brings everything together, creating a balanced, flavorful meal that's ideal for lunch or dinner.

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NUTRITION

384kcal
Protein
40.3g
Fat
17.2g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 Red Bell Pepper

1 cup Zucchini (sliced)

1/4 medium Red Onion

1 tbsp Tahini

1 tsp Lemon Juice

1 tsp Water

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    Preheat the oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 6

    In a small bowl, whisk together tahini, lemon juice, water, a pinch of salt, and a little extra water if needed to reach a creamy, pourable consistency.

  • 7

    Assemble your bowl by layering the grilled chicken slices over the roasted vegetables.

  • 8

    Drizzle the creamy tahini dressing on top and serve immediately.

Grilled Chicken and Roasted Vegetable Bowl with Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Roasted Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl featuring perfectly grilled chicken breast paired with a mix of roasted bell peppers, zucchini, and red onion. This dish is elevated with a silky, tangy tahini dressing that brings everything together, creating a balanced, flavorful meal that's ideal for lunch or dinner.

NUTRITION

384kcal
Protein
40.3g
Fat
17.2g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 Red Bell Pepper

1 cup Zucchini (sliced)

1/4 medium Red Onion

1 tbsp Tahini

1 tsp Lemon Juice

1 tsp Water

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    Preheat the oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 6

    In a small bowl, whisk together tahini, lemon juice, water, a pinch of salt, and a little extra water if needed to reach a creamy, pourable consistency.

  • 7

    Assemble your bowl by layering the grilled chicken slices over the roasted vegetables.

  • 8

    Drizzle the creamy tahini dressing on top and serve immediately.