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: 3.5 oz Chicken Breast; 0.5 cup cooked Quinoa; 2 cups Broccoli florets; 1 tbsp Extra Virgin Olive Oil; 2 tbsp Non-fat Greek Yogurt; 1 tbsp Pine Nuts; 1 tsp Lemon Juice

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 grilled chicken breast served over quinoa folded with Greek yogurt and lemon, paired with charred roasted broccoli for a satisfying crunch.

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NUTRITION

Protein

36.5g

Fat

24.7g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.5 cup cooked Quinoa

2 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Pine Nuts

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.
3
Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken rests, warm the pre-cooked quinoa in a small saucepan over low heat.
5
Stir the Greek yogurt, lemon juice, and the remaining olive oil into the quinoa until it reaches a creamy consistency.
6
Lightly toast the pine nuts in a dry skillet over medium heat for 2 minutes until golden and fragrant.
7
Slice the chicken and serve it over the creamy quinoa with the roasted broccoli on the side, finished with a sprinkle of toasted pine nuts.