YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Lemon Tahini Drizzle
Enjoy a vibrant lunch featuring tender grilled chicken paired with fluffy quinoa and perfectly roasted broccoli, all elevated by a bright, creamy lemon tahini drizzle. This dish harmonizes wholesome grains, lean protein, and crisp vegetables with a tangy, nutty sauce for a balanced and satisfying meal.
INGREDIENTS
3 oz Chicken Breast
1 cup Cooked Quinoa
1 cup Broccoli
1 tbsp Tahini
1 tbsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and any preferred herbs. Grill the chicken for about 5-7 minutes per side until fully cooked and juicy.
While the chicken cooks, prepare the quinoa according to package instructions, then fluff with a fork.
Cut the broccoli into florets, toss with a small splash of olive oil, salt, and pepper, and roast in a preheated oven at 400°F for about 15 minutes until tender with lightly charred edges.
In a small bowl, whisk together the tahini, olive oil, and lemon juice to create the drizzle. If needed, thin with a teaspoon of water until smooth.
Assemble the plate by placing a bed of quinoa, topping with roasted broccoli, and laying the grilled chicken over the top. Drizzle generously with the lemon tahini sauce.
Serve warm and enjoy your balanced, flavorful lunch.