YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Brussel Sprouts and Quinoa
Enjoy a balanced lunch featuring grilled chicken breast paired with roasted Brussels sprouts and fluffy quinoa, finished with a tangy twist of lite vanilla low-fat Greek yogurt. This dish buzzes with a savory, well-rounded flavor profile that satisfies your fitness goals.
INGREDIENTS
4 ounces Chicken Breast
1 cup Brussels Sprouts
1/2 cup cooked Quinoa
1/2 cup Dannons Lite Vanilla Low-Fat Greek Yogurt
PREPARATION
Preheat your grill to medium-high heat and your oven to 400°F.
Pat the chicken breast dry and lightly season with salt, pepper, and your favorite herbs.
Grill the chicken breast for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.
Trim and halve the Brussels sprouts. Toss them in a small amount of olive oil, salt, and pepper.
Spread the Brussels sprouts on a baking sheet and roast in the preheated oven for about 20 minutes until they are tender and slightly caramelized.
Meanwhile, prepare quinoa as per package instructions. For a quicker option, use pre-cooked quinoa and warm it up gently.
Plate the sliced grilled chicken breast on a serving dish along with the roasted Brussels sprouts and a serving of quinoa.
Top the chicken or serve on the side with a dollop of Dannons Lite Vanilla Low-Fat Greek Yogurt for a tangy, refreshing contrast.
Enjoy your well-balanced, protein-packed lunch!