Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Lemon Herb Yogurt Sauce

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

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Lemon Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Lemon Herb Yogurt Sauce

Enjoy a vibrant and satisfying lunch featuring tender grilled chicken, fluffy quinoa, and perfectly roasted broccoli, all elevated by a zesty lemon herb yogurt sauce and a touch of avocado and olive oil drizzle for extra richness.

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NUTRITION

721kcal
Protein
56.2g
Fat
20.7g
Carbs
78.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx 99g)

1.5 cups Cooked Quinoa (approx 278g)

1 cup Broccoli (approx 91g)

0.5 cup Nonfat Greek Yogurt (approx 120g)

3 tsp Olive Oil

1/4 medium Avocado (approx 50g)

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (chopped)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side until the internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package directions. Once cooked, fluff with a fork.

  • 4

    Toss the broccoli with a pinch of salt, pepper, and a drizzle of olive oil, then roast in a 425°F oven for about 12-15 minutes until tender and slightly charred.

  • 5

    In a small bowl, combine nonfat Greek yogurt, lemon juice, chopped fresh herbs, and 2 teaspoons of olive oil. Mix well to form a lemon herb yogurt sauce. Adjust seasoning with salt and pepper.

  • 6

    Plate the quinoa as a base, top with sliced grilled chicken and roasted broccoli.

  • 7

    Drizzle the lemon herb yogurt sauce over the top and add sliced avocado or gently mash the quarter avocado over the dish.

  • 8

    Finish with an extra drizzle of olive oil if desired and serve warm.

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Lemon Herb Yogurt Sauce

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

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Lemon Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Lemon Herb Yogurt Sauce

Enjoy a vibrant and satisfying lunch featuring tender grilled chicken, fluffy quinoa, and perfectly roasted broccoli, all elevated by a zesty lemon herb yogurt sauce and a touch of avocado and olive oil drizzle for extra richness.

NUTRITION

721kcal
Protein
56.2g
Fat
20.7g
Carbs
78.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx 99g)

1.5 cups Cooked Quinoa (approx 278g)

1 cup Broccoli (approx 91g)

0.5 cup Nonfat Greek Yogurt (approx 120g)

3 tsp Olive Oil

1/4 medium Avocado (approx 50g)

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (chopped)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side until the internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package directions. Once cooked, fluff with a fork.

  • 4

    Toss the broccoli with a pinch of salt, pepper, and a drizzle of olive oil, then roast in a 425°F oven for about 12-15 minutes until tender and slightly charred.

  • 5

    In a small bowl, combine nonfat Greek yogurt, lemon juice, chopped fresh herbs, and 2 teaspoons of olive oil. Mix well to form a lemon herb yogurt sauce. Adjust seasoning with salt and pepper.

  • 6

    Plate the quinoa as a base, top with sliced grilled chicken and roasted broccoli.

  • 7

    Drizzle the lemon herb yogurt sauce over the top and add sliced avocado or gently mash the quarter avocado over the dish.

  • 8

    Finish with an extra drizzle of olive oil if desired and serve warm.