Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Greek Yogurt Tzatziki

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 Greek Yogurt Tzatziki

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Greek Yogurt Tzatziki

Enjoy a vibrant and balanced lunch featuring juicy grilled chicken breast, nutty quinoa, and crunchy roasted broccoli complemented by a refreshing, creamy Greek yogurt tzatziki sauce for a flavorful Mediterranean twist.

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NUTRITION

779kcal
Protein
77.7g
Fat
16.7g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 cup cooked Quinoa

1 cup Broccoli

1/2 cup Non-Fat Greek Yogurt

1/4 medium Cucumber

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest before slicing.

  • 3

    While the chicken is grilling, cook the quinoa according to package instructions. Fluff with a fork once cooked.

  • 4

    Preheat oven to 425°F. Toss broccoli with a light drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 15-20 minutes until tender and slightly crispy.

  • 5

    For the tzatziki, finely dice the cucumber and mix with the non-fat Greek yogurt, minced garlic, fresh dill, and lemon juice. Season with salt and pepper to taste.

  • 6

    Plate the quinoa and roasted broccoli. Slice the grilled chicken breast and arrange on top. Serve with a generous dollop of Greek yogurt tzatziki on the side.

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Greek Yogurt Tzatziki

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 Greek Yogurt Tzatziki

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Greek Yogurt Tzatziki

Enjoy a vibrant and balanced lunch featuring juicy grilled chicken breast, nutty quinoa, and crunchy roasted broccoli complemented by a refreshing, creamy Greek yogurt tzatziki sauce for a flavorful Mediterranean twist.

NUTRITION

779kcal
Protein
77.7g
Fat
16.7g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 cup cooked Quinoa

1 cup Broccoli

1/2 cup Non-Fat Greek Yogurt

1/4 medium Cucumber

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest before slicing.

  • 3

    While the chicken is grilling, cook the quinoa according to package instructions. Fluff with a fork once cooked.

  • 4

    Preheat oven to 425°F. Toss broccoli with a light drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 15-20 minutes until tender and slightly crispy.

  • 5

    For the tzatziki, finely dice the cucumber and mix with the non-fat Greek yogurt, minced garlic, fresh dill, and lemon juice. Season with salt and pepper to taste.

  • 6

    Plate the quinoa and roasted broccoli. Slice the grilled chicken breast and arrange on top. Serve with a generous dollop of Greek yogurt tzatziki on the side.