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 paired with oven-roasted broccoli florets, finished with a drizzle of creamy lemon-tahini dressing.

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NUTRITION

500kcal
Protein
32.1g
Fat
29.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3.25 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a portion of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 5

    Cook the quinoa according to package directions until fluffy and light.

  • 6

    Whisk together the remaining olive oil, tahini, and lemon juice in a small bowl until smooth.

  • 7

    Assemble the bowl by layering the quinoa, sliced chicken, and roasted broccoli.

  • 8

    Finish the dish with a drizzle of the creamy tahini dressing.

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 paired with oven-roasted broccoli florets, finished with a drizzle of creamy lemon-tahini dressing.

NUTRITION

500kcal
Protein
32.1g
Fat
29.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3.25 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Tahini

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a portion of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 5

    Cook the quinoa according to package directions until fluffy and light.

  • 6

    Whisk together the remaining olive oil, tahini, and lemon juice in a small bowl until smooth.

  • 7

    Assemble the bowl by layering the quinoa, sliced chicken, and roasted broccoli.

  • 8

    Finish the dish with a drizzle of the creamy tahini dressing.