Name: Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1.5 cups Broccoli florets; 1 tbsp Tahini; 1 tsp Olive Oil; 1 tbsp Lemon Juice

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

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

YOUR SOLIN GENERATED RECIPE

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

Tender grilled chicken breast served over fluffy quinoa and charred roasted broccoli, drizzled with a creamy, zesty lemon tahini sauce.

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NUTRITION

Protein

45.8g

Fat

18.7g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
4
While the broccoli roasts, season the chicken breast with salt, pepper, and any dried herbs of choice.
5
Heat a grill pan or outdoor grill over medium-high heat and lightly grease with the remaining olive oil.
6
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
7
In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until the sauce is creamy and pourable.
8
Slice the grilled chicken into strips.
9
Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted broccoli and sliced chicken.
10
Drizzle the lemon tahini sauce over the top and serve immediately.