Name: Grilled Chicken Quinoa Bowl with Roasted Broccoli and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Canned Chickpeas; 1.5 cups Broccoli florets; 2 tsp Extra Virgin Olive Oil; 0.5 tbsp Tahini; 1 tbsp Lemon Juice

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Chickpeas

Tender grilled chicken served over fluffy quinoa with oven-roasted broccoli and chickpeas, finished with a drizzle of creamy tahini sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.9g

Fat

21.7g

Carbs

53.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Canned Chickpeas

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

0.5 tbsp Tahini

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets and chickpeas with one teaspoon of olive oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the broccoli and chickpeas for 15-20 minutes until the broccoli is tender and slightly charred.
4
While vegetables roast, season the chicken breast with your favorite dry herbs and the remaining teaspoon of olive oil.
5
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
6
Let the chicken rest for 5 minutes before slicing into strips.
7
In a small bowl, whisk together the tahini and lemon juice with a splash of warm water to create a smooth, pourable dressing.
8
Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted broccoli, chickpeas, and grilled chicken.
9
Drizzle the creamy tahini dressing over the top and serve warm.