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: 2.6 oz Chicken Breast; 0.6 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1 tbsp Tahini; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic

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

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

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NUTRITION

Protein

29.2g

Fat

21.1g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

2.6 oz Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Tahini

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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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 one teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through.
5
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and the remaining teaspoon of olive oil until smooth.
6
Add a splash of warm water to the tahini mixture if needed to reach a pourable consistency.
7
Place the cooked quinoa in a bowl and top with the roasted broccoli and sliced grilled chicken.
8
Finish the dish by drizzling the creamy lemon tahini sauce over the top.