YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa folded with tangy Greek yogurt, paired with charred roasted broccoli for a satisfying crunch.
INGREDIENTS
4.8 ounces Chicken Breast
0.7 cup Cooked Quinoa
1.5 cups Broccoli Florets
2.5 tablespoons Nonfat Greek Yogurt
2 teaspoons Olive Oil
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then roast until the edges are charred.
Season the chicken breast with garlic powder and sea salt, then grill over medium-high heat with the remaining olive oil until fully cooked.
In a bowl, combine the warm cooked quinoa with Greek yogurt, lemon juice, and a pinch of salt until the texture is creamy.
Slice the grilled chicken and serve it atop the quinoa mixture with the roasted broccoli on the side.