YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle
Savor a vibrant bowl featuring perfectly grilled chicken paired with fluffy quinoa and tender roasted broccoli, all elevated by a zesty lemon tahini drizzle. This delightful combination offers a balanced blend of savory and nutty flavors with a bright hit of citrus, making it a satisfying and nourishing meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1 tbsp Tahini
1 tsp Fresh Lemon Juice
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your grill or grill pan to medium-high heat and set the oven to 400°F for roasting the broccoli.
Pat the chicken breast dry and season both sides with salt and pepper. Drizzle with olive oil.
Grill the chicken for about 6-7 minutes per side until fully cooked and lightly charred. Let it rest while you prepare the rest of the bowl.
While the chicken is grilling, toss the broccoli with a pinch of salt, pepper, and a light drizzle of olive oil. Arrange the florets on a baking sheet and roast in the 400°F oven for about 12-15 minutes until tender with crispy edges.
Prepare the quinoa according to package instructions if not already cooked. Fluff and set aside.
For the lemon tahini drizzle, whisk together tahini, fresh lemon juice, a splash of water (if necessary to thin the sauce), and a pinch of salt until smooth and creamy.
Slice the grilled chicken and layer it over a bowl of quinoa. Top with roasted broccoli and generously drizzle with the lemon tahini sauce.
Serve immediately and enjoy your nutritious lunch!