Grilled Chicken Breast with Quinoa, 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 Breast with Quinoa, Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Lemon Tahini Drizzle

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

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NUTRITION

474kcal
Protein
45.3g
Fat
18.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Tahini

1 tsp 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, salt, and pepper, then roast for 15-20 minutes until the edges are crisp.

  • 3

    Season the chicken breast with salt, pepper, and a pinch of garlic powder, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and broccoli cook, prepare the quinoa according to package instructions if not using pre-cooked.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a tablespoon of warm water until the dressing is smooth and creamy.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the bowl by placing the quinoa at the base, topping with the roasted broccoli and sliced chicken, and finishing with a generous creamy tahini drizzle.

Grilled Chicken Breast with Quinoa, 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 Breast with Quinoa, Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Lemon Tahini Drizzle

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

NUTRITION

474kcal
Protein
45.3g
Fat
18.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Tahini

1 tsp 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, salt, and pepper, then roast for 15-20 minutes until the edges are crisp.

  • 3

    Season the chicken breast with salt, pepper, and a pinch of garlic powder, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and broccoli cook, prepare the quinoa according to package instructions if not using pre-cooked.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a tablespoon of warm water until the dressing is smooth and creamy.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the bowl by placing the quinoa at the base, topping with the roasted broccoli and sliced chicken, and finishing with a generous creamy tahini drizzle.