YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Tender grilled chicken breast served alongside fluffy quinoa and roasted broccoli, finished with a dollop of zesty lemon-herb Greek yogurt for a creamy touch.
INGREDIENTS
4 oz Chicken Breast
2/3 cup cooked Quinoa
1 cup Broccoli florets
1.5 tsp Olive Oil
2 tbsp Non-fat Greek Yogurt
1 tsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with your favorite dried herbs like oregano or thyme.
Heat a grill pan or outdoor grill over medium-high heat and lightly grease with the remaining olive oil.
Grill the chicken for about 6 to 7 minutes per side until the internal temperature reaches 165°F.
In a small bowl, whisk together the Greek yogurt, lemon juice, and a pinch of salt to create a bright sauce.
Fluff the pre-cooked quinoa and place it on a plate alongside the roasted broccoli and grilled chicken.
Top the chicken with the lemon-yogurt sauce and serve immediately.