Grilled Chicken Breast with 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 Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Enjoy a protein-packed lunch featuring succulent grilled chicken breast paired with fluffy quinoa and vibrant roasted broccoli, all brought together with a tangy Greek yogurt-based drizzle. The dish is balanced, satisfying, and full of fresh flavors to keep you energized through the day.

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NUTRITION

616kcal
Protein
67.2g
Fat
22g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cup Broccoli

1 tbsp Olive Oil

0.5 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. In a small bowl, season the chicken breast with salt, pepper, and garlic powder. Drizzle a bit of olive oil to coat evenly.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear. Set aside and let rest before slicing.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the broccoli with a drizzle of olive oil, salt, pepper, and lemon juice. Spread the broccoli on a parchment-lined baking sheet and roast for about 15 minutes, or until the edges are slightly crispy.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. If cooking from scratch, rinse 0.5 cup quinoa, then simmer in water until fluffy.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a dash of salt, pepper, and a squeeze of lemon juice for a light, tangy sauce.

  • 6

    To plate, serve the sliced grilled chicken over a bed of quinoa, accompanied by the roasted broccoli. Drizzle the Greek yogurt sauce over the top or serve on the side. Enjoy your nutritious, balanced lunch!

Grilled Chicken Breast with 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 Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Enjoy a protein-packed lunch featuring succulent grilled chicken breast paired with fluffy quinoa and vibrant roasted broccoli, all brought together with a tangy Greek yogurt-based drizzle. The dish is balanced, satisfying, and full of fresh flavors to keep you energized through the day.

NUTRITION

616kcal
Protein
67.2g
Fat
22g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cup Broccoli

1 tbsp Olive Oil

0.5 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. In a small bowl, season the chicken breast with salt, pepper, and garlic powder. Drizzle a bit of olive oil to coat evenly.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear. Set aside and let rest before slicing.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the broccoli with a drizzle of olive oil, salt, pepper, and lemon juice. Spread the broccoli on a parchment-lined baking sheet and roast for about 15 minutes, or until the edges are slightly crispy.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. If cooking from scratch, rinse 0.5 cup quinoa, then simmer in water until fluffy.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a dash of salt, pepper, and a squeeze of lemon juice for a light, tangy sauce.

  • 6

    To plate, serve the sliced grilled chicken over a bed of quinoa, accompanied by the roasted broccoli. Drizzle the Greek yogurt sauce over the top or serve on the side. Enjoy your nutritious, balanced lunch!