Grilled Chicken 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 Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Grilled chicken and roasted broccoli served over fluffy quinoa, finished with a zesty and creamy lemon tahini drizzle.

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NUTRITION

505kcal
Protein
29.9g
Fat
29.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Tahini

1.25 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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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 half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are charred.

  • 3

    Cook the quinoa according to package directions until light and fluffy, then set aside.

  • 4

    Season the chicken breast with salt and pepper, then grill in a skillet with the remaining oil over medium-high heat until golden and cooked through.

  • 5

    Whisk the tahini, lemon juice, and minced garlic together with a tablespoon of warm water until the sauce reaches a smooth, pourable consistency.

  • 6

    Slice the chicken and arrange it in a bowl with the quinoa and roasted broccoli, finishing with the creamy tahini drizzle.

Grilled Chicken 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 Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Grilled chicken and roasted broccoli served over fluffy quinoa, finished with a zesty and creamy lemon tahini drizzle.

NUTRITION

505kcal
Protein
29.9g
Fat
29.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Tahini

1.25 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are charred.

  • 3

    Cook the quinoa according to package directions until light and fluffy, then set aside.

  • 4

    Season the chicken breast with salt and pepper, then grill in a skillet with the remaining oil over medium-high heat until golden and cooked through.

  • 5

    Whisk the tahini, lemon juice, and minced garlic together with a tablespoon of warm water until the sauce reaches a smooth, pourable consistency.

  • 6

    Slice the chicken and arrange it in a bowl with the quinoa and roasted broccoli, finishing with the creamy tahini drizzle.