Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Lemon 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 Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Grilled chicken and fluffy quinoa paired with charred roasted broccoli, finished with a creamy lemon tahini drizzle.

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NUTRITION

429kcal
Protein
36.8g
Fat
17.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6-7 minutes per side until fully cooked.

  • 5

    While the chicken and broccoli cook, prepare the dressing by whisking together the tahini, lemon juice, minced garlic, and a teaspoon of warm water until smooth.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted broccoli and sliced chicken.

  • 8

    Drizzle the creamy lemon tahini sauce over the top before serving.

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Lemon 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 Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Grilled chicken and fluffy quinoa paired with charred roasted broccoli, finished with a creamy lemon tahini drizzle.

NUTRITION

429kcal
Protein
36.8g
Fat
17.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6-7 minutes per side until fully cooked.

  • 5

    While the chicken and broccoli cook, prepare the dressing by whisking together the tahini, lemon juice, minced garlic, and a teaspoon of warm water until smooth.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted broccoli and sliced chicken.

  • 8

    Drizzle the creamy lemon tahini sauce over the top before serving.