YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa, Roasted Broccoli and Greek Yogurt Herb Sauce
A vibrant and protein-packed lunch featuring perfectly grilled, juicy chicken breast paired with fluffy quinoa, tender roasted broccoli, and a tangy Greek yogurt herb sauce. This dish delivers a satisfying balance of lean protein, whole grains, and nutrient-rich vegetables, all enlivened by a burst of fresh herbs and lemon.
INGREDIENTS
8 oz Chicken Breast
0.33 cup dry Quinoa
1 cup Broccoli
0.5 cup Nonfat Greek Yogurt
1 tbsp Olive Oil
2 tbsp Fresh Lemon Juice
2 tbsp Fresh Parsley, chopped
2 tbsp Fresh Dill, chopped
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat the grill or grill pan over medium-high heat.
Season the chicken breast with salt and pepper. Drizzle half of the olive oil over the chicken and let it marinate for a few minutes.
Rinse the quinoa under cold water. In a small saucepan, add the quinoa with water (use a 1:2 ratio of quinoa to water) and a pinch of salt, then bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.
Meanwhile, preheat the oven to 425°F. Chop the broccoli into florets, toss with the remaining olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes until edges are slightly crispy.
Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F.
For the Greek yogurt herb sauce, in a small bowl combine the Greek yogurt, fresh lemon juice, chopped parsley, chopped dill, minced garlic, and a pinch of salt and pepper. Mix until smooth.
Plate the dish by placing a serving of quinoa, arranging the grilled chicken on top or beside, and adding roasted broccoli. Drizzle the Greek yogurt herb sauce over the chicken or serve it on the side.
Enjoy your balanced lunch packed with lean protein, wholesome grains, and fresh, roasted vegetables.