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: 4.5 ounces Chicken Breast; 0.75 cup cooked Quinoa; 1.5 cups Broccoli florets; 2 tablespoons Tahini; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Nutrition

Per serving

596 calories

Protein: 44g; 29% of calories
Carbs: 46g; 30% of calories
Fat: 28g; 41% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy and tender.
Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
Prepare the quinoa according to package instructions if not using pre-cooked quinoa.
In a small bowl, whisk together the tahini, lemon juice, the remaining half teaspoon of olive oil, and a tablespoon of warm water until the dressing is smooth and pourable.
Slice the grilled chicken into thin strips.
Assemble your bowl by placing the fluffy quinoa at the base, followed by the roasted broccoli and grilled chicken.
Finish the dish by drizzling the creamy lemon tahini sauce over the top before serving.

Nutrition

Ingredients

Instructions

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