Name: Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 0.25 cup Non-fat Greek Yogurt; 1.5 cups Broccoli Florets; 1 tablespoon Extra Virgin Olive Oil; 1 teaspoon Instant Coffee Powder; 0.5 teaspoon Garlic Powder

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

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 Creamy Quinoa and Roasted Broccoli

Tender chicken breast grilled with a savory coffee-infused rub, served over creamy Greek yogurt quinoa with a side of charred roasted broccoli.

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NUTRITION

Protein

56.6g

Fat

20.8g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.25 cup Non-fat Greek Yogurt

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Instant Coffee Powder

0.5 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) for the broccoli.
2
Toss the broccoli florets with half of the olive oil, salt, and pepper on a baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
In a small bowl, combine the instant coffee powder, garlic powder, salt, and pepper to create a dry rub.
5
Coat the chicken breast evenly with the coffee rub and the remaining olive oil.
6
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
7
While the chicken rests, stir the Greek yogurt into the warm cooked quinoa until it reaches a smooth, creamy consistency.
8
Slice the chicken into strips and serve atop the creamy quinoa with the roasted broccoli on the side.