Name: Grilled Chicken and 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: 5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 tsp Tahini; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken and 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 and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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

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NUTRITION

Protein

42.4g

Fat

15.9g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Tahini

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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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 the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
4
While the broccoli roasts, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
5
In a small ramekin, whisk together the tahini and lemon juice, adding a teaspoon of warm water at a time until it reaches a smooth, pourable consistency.
6
Slice the grilled chicken into strips.
7
Assemble the bowl by placing the warm quinoa at the base, then topping with the roasted broccoli and grilled chicken.
8
Drizzle the lemon tahini sauce over the top and enjoy immediately.