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

Tender grilled chicken breast and fluffy quinoa served with charred roasted broccoli, finished with a creamy lemon tahini drizzle.

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NUTRITION

444kcal
Protein
36.6g
Fat
20.3g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Tahini

1.5 tsp Extra Virgin Olive Oil

1 tbsp 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 1 teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with sea salt and black pepper, then 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 quinoa according to package directions if not using pre-cooked quinoa.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, remaining 0.5 teaspoon of olive oil, and 1 tablespoon of warm water until the dressing is smooth and pourable.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble your bowl by placing the quinoa at the base and topping it with the roasted broccoli and sliced chicken.

  • 8

    Drizzle the lemon tahini sauce over the top and enjoy immediately.

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

Tender grilled chicken breast and fluffy quinoa served with charred roasted broccoli, finished with a creamy lemon tahini drizzle.

NUTRITION

444kcal
Protein
36.6g
Fat
20.3g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Tahini

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with sea salt and black pepper, then 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 quinoa according to package directions if not using pre-cooked quinoa.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, remaining 0.5 teaspoon of olive oil, and 1 tablespoon of warm water until the dressing is smooth and pourable.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble your bowl by placing the quinoa at the base and topping it with the roasted broccoli and sliced chicken.

  • 8

    Drizzle the lemon tahini sauce over the top and enjoy immediately.