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.

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

YOUR SOLIN GENERATED RECIPE

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

Grilled chicken and fluffy quinoa paired with tender roasted broccoli and a zesty, creamy lemon tahini drizzle.

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NUTRITION

431kcal
Protein
43.7g
Fat
15.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Cooked Chicken Breast

0.43 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Tahini

1 tsp 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 half of the olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with your favorite clean spices and grill over medium-high heat for about 6 minutes per side or 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 portions.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until the dressing is smooth and pourable.

  • 6

    Slice the grilled chicken into strips and assemble your bowl by layering the quinoa, roasted broccoli, and chicken.

  • 7

    Finish the dish by drizzling the creamy lemon tahini sauce over the top before serving.

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.

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

YOUR SOLIN GENERATED RECIPE

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

Grilled chicken and fluffy quinoa paired with tender roasted broccoli and a zesty, creamy lemon tahini drizzle.

NUTRITION

431kcal
Protein
43.7g
Fat
15.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Cooked Chicken Breast

0.43 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

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

  • 3

    Season the chicken breast with your favorite clean spices and grill over medium-high heat for about 6 minutes per side or 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 portions.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until the dressing is smooth and pourable.

  • 6

    Slice the grilled chicken into strips and assemble your bowl by layering the quinoa, roasted broccoli, and chicken.

  • 7

    Finish the dish by drizzling the creamy lemon tahini sauce over the top before serving.