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

YOUR SOLIN GENERATED RECIPE

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

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

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NUTRITION

440kcal
Protein
43.2g
Fat
16.1g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Tahini

1 tbsp Lemon Juice

1/2 tsp Olive Oil

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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 olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are charred.

  • 3

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

  • 4

    While the chicken rests, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a smooth, drizzling consistency.

  • 5

    Slice the grilled chicken into thin strips or bite-sized cubes.

  • 6

    Place the cooked quinoa in a bowl, top with the roasted broccoli and grilled chicken, and finish by drizzling the creamy tahini sauce over the top.

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

YOUR SOLIN GENERATED RECIPE

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

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

NUTRITION

440kcal
Protein
43.2g
Fat
16.1g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Tahini

1 tbsp Lemon Juice

1/2 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are charred.

  • 3

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

  • 4

    While the chicken rests, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a smooth, drizzling consistency.

  • 5

    Slice the grilled chicken into thin strips or bite-sized cubes.

  • 6

    Place the cooked quinoa in a bowl, top with the roasted broccoli and grilled chicken, and finish by drizzling the creamy tahini sauce over the top.