Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

Enjoy a balanced lunch featuring juicy grilled chicken, fluffy creamy quinoa enriched with a tangy Greek yogurt dressing, and perfectly roasted broccoli with a hint of olive oil. The dish is bursting with flavors and textures, making every bite both satisfying and nutritious.

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NUTRITION

649kcal
Protein
44.5g
Fat
23g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup cooked Quinoa

1 cup Broccoli

2 tablespoons Plain Nonfat Greek Yogurt

1 tablespoon Olive Oil

Pinch of Salt

Dash of Black Pepper

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, black pepper, and garlic powder. Drizzle a little olive oil over the chicken to prevent sticking.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked. Once cooked, stir in the Greek yogurt to give it a creamy texture.

  • 5

    For the broccoli, toss it with a dash of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly crispy on the edges.

  • 6

    Plate the creamy quinoa as the base, top with sliced grilled chicken, and arrange the roasted broccoli on the side.

  • 7

    Serve warm and enjoy your balanced and nutritious lunch!

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

Enjoy a balanced lunch featuring juicy grilled chicken, fluffy creamy quinoa enriched with a tangy Greek yogurt dressing, and perfectly roasted broccoli with a hint of olive oil. The dish is bursting with flavors and textures, making every bite both satisfying and nutritious.

NUTRITION

649kcal
Protein
44.5g
Fat
23g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup cooked Quinoa

1 cup Broccoli

2 tablespoons Plain Nonfat Greek Yogurt

1 tablespoon Olive Oil

Pinch of Salt

Dash of Black Pepper

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, black pepper, and garlic powder. Drizzle a little olive oil over the chicken to prevent sticking.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked. Once cooked, stir in the Greek yogurt to give it a creamy texture.

  • 5

    For the broccoli, toss it with a dash of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly crispy on the edges.

  • 6

    Plate the creamy quinoa as the base, top with sliced grilled chicken, and arrange the roasted broccoli on the side.

  • 7

    Serve warm and enjoy your balanced and nutritious lunch!