Name: Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast; 2/3 cup cooked Quinoa; 1 cup Broccoli florets; 1 tbsp Tahini; 1.5 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic; Pinch of Dried Oregano, Salt, and Pepper

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Grilled chicken breast and roasted broccoli florets served over a bed of fluffy quinoa, finished with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

30.5g

Fat

32.1g

Carbs

38.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2/3 cup cooked Quinoa

1 cup Broccoli florets

1 tbsp Tahini

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Pinch of Dried Oregano, Salt, and Pepper

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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 a tablespoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.
3
Season the chicken breast with dried oregano, salt, and pepper.
4
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest before slicing.
5
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and the remaining tablespoon of olive oil until smooth, adding a teaspoon of warm water if needed to reach a drizzling consistency.
6
Place the cooked quinoa in a bowl and top with the roasted broccoli and sliced grilled chicken.
7
Finish by pouring the lemon tahini dressing over the bowl and serve immediately.