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

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

Try 7 days free, then $12.99 / mo.

NUTRITION

489kcal
Protein
32.7g
Fat
21.6g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tablespoons Tahini

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

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 sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 5-6 minutes per side until cooked through.

  • 4

    While the chicken and broccoli cook, whisk together the tahini, lemon juice, minced garlic, and a tablespoon of warm water until the dressing is smooth and pourable.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

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

  • 7

    Drizzle the lemon tahini sauce generously over the top before serving.

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

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

NUTRITION

489kcal
Protein
32.7g
Fat
21.6g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tablespoons Tahini

1 teaspoon Olive Oil

1 tablespoon 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 sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 5-6 minutes per side until cooked through.

  • 4

    While the chicken and broccoli cook, whisk together the tahini, lemon juice, minced garlic, and a tablespoon of warm water until the dressing is smooth and pourable.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

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

  • 7

    Drizzle the lemon tahini sauce generously over the top before serving.