Creamy Lemon Herb Chicken with Roasted Broccoli and Quinoa

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

Creamy Lemon Herb Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Broccoli and Quinoa

Enjoy this light yet satisfying dinner featuring tender chicken breast bathed in a zesty creamy lemon herb sauce, paired with perfectly roasted broccoli and nutty quinoa for a balanced, nutrient-packed meal.

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NUTRITION

375kcal
Protein
40.1g
Fat
8.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Plain Greek Yogurt

1/2 cup cooked Quinoa

1 cup Roasted Broccoli

1 tsp Olive Oil

Juice and zest of 1 Lemon

1 Garlic Clove

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the Greek yogurt, lemon juice and zest, minced garlic, and chopped herbs. Season with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and season with salt and pepper. Coat it with half of the yogurt herb mixture.

  • 4

    Heat a skillet over medium-high heat and add the olive oil. Sear the chicken breast for 2-3 minutes on each side until it develops a golden crust.

  • 5

    Transfer the chicken to a baking dish, cover with the remaining yogurt herb sauce, and bake in the preheated oven for about 15-18 minutes or until cooked through.

  • 6

    While the chicken bakes, toss the broccoli with a little salt, pepper, and a drizzle of olive oil, then roast it on a baking sheet in the oven for about 10-12 minutes until tender and slightly crispy at the edges.

  • 7

    Prepare the quinoa according to the package instructions if not already cooked.

  • 8

    Plate the dish by placing a serving of quinoa, topped with roasted broccoli and the creamy lemon herb chicken. Garnish with extra fresh herbs if desired.

Creamy Lemon Herb Chicken with Roasted Broccoli and Quinoa

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

Creamy Lemon Herb Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Broccoli and Quinoa

Enjoy this light yet satisfying dinner featuring tender chicken breast bathed in a zesty creamy lemon herb sauce, paired with perfectly roasted broccoli and nutty quinoa for a balanced, nutrient-packed meal.

NUTRITION

375kcal
Protein
40.1g
Fat
8.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Plain Greek Yogurt

1/2 cup cooked Quinoa

1 cup Roasted Broccoli

1 tsp Olive Oil

Juice and zest of 1 Lemon

1 Garlic Clove

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the Greek yogurt, lemon juice and zest, minced garlic, and chopped herbs. Season with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and season with salt and pepper. Coat it with half of the yogurt herb mixture.

  • 4

    Heat a skillet over medium-high heat and add the olive oil. Sear the chicken breast for 2-3 minutes on each side until it develops a golden crust.

  • 5

    Transfer the chicken to a baking dish, cover with the remaining yogurt herb sauce, and bake in the preheated oven for about 15-18 minutes or until cooked through.

  • 6

    While the chicken bakes, toss the broccoli with a little salt, pepper, and a drizzle of olive oil, then roast it on a baking sheet in the oven for about 10-12 minutes until tender and slightly crispy at the edges.

  • 7

    Prepare the quinoa according to the package instructions if not already cooked.

  • 8

    Plate the dish by placing a serving of quinoa, topped with roasted broccoli and the creamy lemon herb chicken. Garnish with extra fresh herbs if desired.