Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

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

Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

Tender grilled chicken and fluffy quinoa served with oven-roasted broccoli and a creamy lemon-tahini dressing, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

533kcal
Protein
40.2g
Fat
23.5g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Tahini

1/4 cup Canned Chickpeas

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 one teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with your favorite salt-free herbs and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

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

  • 5

    Slice the grilled chicken into strips.

  • 6

    Assemble the bowl by placing the cooked quinoa and chickpeas at the base, then top with the roasted broccoli and grilled chicken.

  • 7

    Drizzle the lemon-tahini dressing over the bowl and serve immediately.

Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

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

Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

Tender grilled chicken and fluffy quinoa served with oven-roasted broccoli and a creamy lemon-tahini dressing, finished with a sprinkle of toasted sesame seeds.

NUTRITION

533kcal
Protein
40.2g
Fat
23.5g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Tahini

1/4 cup Canned Chickpeas

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with your favorite salt-free herbs and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

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

  • 5

    Slice the grilled chicken into strips.

  • 6

    Assemble the bowl by placing the cooked quinoa and chickpeas at the base, then top with the roasted broccoli and grilled chicken.

  • 7

    Drizzle the lemon-tahini dressing over the bowl and serve immediately.