YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Greek Yogurt Tzatziki
Enjoy a bright, balanced lunch featuring perfectly grilled chicken breast paired with fluffy quinoa and a medley of roasted broccoli. Topped with a creamy Greek yogurt tzatziki drizzle enriched with a hint of olive oil, this meal delights with savory, tangy notes and a satisfying, nutritious finish.
INGREDIENTS
6 oz Chicken Breast
1.5 cups Cooked Quinoa
1 cup Broccoli
1/2 cup Nonfat Greek Yogurt
1 tbsp Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and any desired herbs.
Grill the chicken breast for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.
While the chicken is grilling, preheat your oven to 400°F.
Toss broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the broccoli in the oven for about 15-20 minutes until tender and lightly charred on the edges.
Prepare the quinoa as per package instructions if not pre-cooked. For a quicker option, reheat pre-cooked quinoa gently on the stovetop.
In a small bowl, mix the nonfat Greek yogurt with a squeeze of lemon, a pinch of salt, and chopped fresh dill to create the tzatziki sauce.
Plate the dish by arranging the sliced grilled chicken breast on a bed of quinoa, add the roasted broccoli on the side, and drizzle the Greek yogurt tzatziki over the chicken.
Serve warm and enjoy your nutritious and balanced lunch.