Name: Grilled Chicken Breast with Quinoa, Broccoli, and Greek Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Chicken Breast; 1.5 cups Cooked Quinoa; 0.5 cup Nonfat Greek Yogurt; 2 Large Eggs; 2 cups Broccoli Florets; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic

Grilled Chicken Breast with Quinoa, Broccoli, and Greek Yogurt Sauce

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Broccoli, and Greek Yogurt Sauce

Tender grilled chicken breast served over fluffy quinoa and steamed broccoli, topped with a zesty lemon-garlic yogurt sauce and jammy soft-boiled eggs.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

120.1g

Fat

33.5g

Carbs

77.5g

SERVINGS

1 serving

INGREDIENTS

12 oz Chicken Breast

1.5 cups Cooked Quinoa

0.5 cup Nonfat Greek Yogurt

2 Large Eggs

2 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with salt and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.
2
Cook the quinoa according to package instructions or use pre-cooked quinoa warmed through.
3
Steam the broccoli florets until they are bright green and tender-crisp.
4
Boil the eggs for 7 minutes for a jammy yolk, then peel and halve them.
5
Whisk together the Greek yogurt, lemon juice, and minced garlic to create the sauce.
6
Assemble the bowl by layering the quinoa, sliced chicken, broccoli, and eggs, then drizzle with the yogurt sauce and olive oil.