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

Savor a vibrant and wholesome lunch featuring tender, flame-grilled chicken breast paired with nutty, creamy quinoa and perfectly roasted broccoli. This dish brings a delightful balance of textures and flavors, enriched with a tangy Greek yogurt drizzle and a drizzle of olive oil for extra richness.

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NUTRITION

693kcal
Protein
42.5g
Fat
35g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Cooked Quinoa

1 cup Broccoli

1/4 cup Nonfat Greek Yogurt

2 tablespoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. Drizzle a bit of lemon juice over it for extra zest.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred on the edges.

  • 4

    Meanwhile, place the broccoli florets on a baking sheet and toss with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly crispy.

  • 5

    Prepare the creamy quinoa by mixing the hot cooked quinoa with nonfat Greek yogurt, the remaining olive oil, a dash of lemon juice, and seasoned lightly with salt and garlic powder until smooth and well-combined.

  • 6

    Plate the creamy quinoa as a base, then slice the grilled chicken and lay it on top along with the roasted broccoli. Drizzle any remaining lemon dressing over the dish.

  • 7

    Serve warm and enjoy a balanced, flavorful 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

Savor a vibrant and wholesome lunch featuring tender, flame-grilled chicken breast paired with nutty, creamy quinoa and perfectly roasted broccoli. This dish brings a delightful balance of textures and flavors, enriched with a tangy Greek yogurt drizzle and a drizzle of olive oil for extra richness.

NUTRITION

693kcal
Protein
42.5g
Fat
35g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Cooked Quinoa

1 cup Broccoli

1/4 cup Nonfat Greek Yogurt

2 tablespoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. Drizzle a bit of lemon juice over it for extra zest.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred on the edges.

  • 4

    Meanwhile, place the broccoli florets on a baking sheet and toss with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly crispy.

  • 5

    Prepare the creamy quinoa by mixing the hot cooked quinoa with nonfat Greek yogurt, the remaining olive oil, a dash of lemon juice, and seasoned lightly with salt and garlic powder until smooth and well-combined.

  • 6

    Plate the creamy quinoa as a base, then slice the grilled chicken and lay it on top along with the roasted broccoli. Drizzle any remaining lemon dressing over the dish.

  • 7

    Serve warm and enjoy a balanced, flavorful lunch.