Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

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 and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

Savor a vibrant bowl combining tender grilled chicken with fluffy quinoa, perfectly roasted broccoli, and a luscious tahini drizzle enhanced by a hint of olive oil and creamy avocado. This bowl balances hearty flavors and satisfying textures in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

706kcal
Protein
42.3g
Fat
34.9g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 cup Cooked Quinoa (185g)

1 cup Roasted Broccoli (156g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (4.5g)

1/2 Avocado (100g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets lightly with olive oil, salt, and pepper, and roast on a baking sheet for about 20 minutes until tender and slightly crispy.

  • 2

    While the broccoli is roasting, season the chicken breast with your favorite spices and grill over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, slice the chicken into strips.

  • 3

    Cook the quinoa according to package instructions, usually simmering in water for about 15 minutes until fluffy.

  • 4

    In a small bowl, mix tahini with a splash of water, a squeeze of lemon, salt, and pepper to form a smooth drizzle.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted broccoli, grilled chicken slices, and sliced avocado. Drizzle the tahini sauce over the top.

  • 6

    Serve immediately and enjoy a balanced, nutritious lunch.

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

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 and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

Savor a vibrant bowl combining tender grilled chicken with fluffy quinoa, perfectly roasted broccoli, and a luscious tahini drizzle enhanced by a hint of olive oil and creamy avocado. This bowl balances hearty flavors and satisfying textures in every bite.

NUTRITION

706kcal
Protein
42.3g
Fat
34.9g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 cup Cooked Quinoa (185g)

1 cup Roasted Broccoli (156g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (4.5g)

1/2 Avocado (100g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets lightly with olive oil, salt, and pepper, and roast on a baking sheet for about 20 minutes until tender and slightly crispy.

  • 2

    While the broccoli is roasting, season the chicken breast with your favorite spices and grill over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, slice the chicken into strips.

  • 3

    Cook the quinoa according to package instructions, usually simmering in water for about 15 minutes until fluffy.

  • 4

    In a small bowl, mix tahini with a splash of water, a squeeze of lemon, salt, and pepper to form a smooth drizzle.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted broccoli, grilled chicken slices, and sliced avocado. Drizzle the tahini sauce over the top.

  • 6

    Serve immediately and enjoy a balanced, nutritious lunch.