Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a dollop of zesty lemon-herb yogurt for a cool, creamy finish.

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NUTRITION

412kcal
Protein
41.7g
Fat
12.9g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

0.65 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

Lemon juice and Garlic for seasoning

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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 one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are caramelized.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, fluff the pre-cooked quinoa with a fork and season with a squeeze of fresh lemon juice.

  • 5

    In a small bowl, whisk together the Greek yogurt, a touch of minced garlic, and the remaining half teaspoon of olive oil to create a bright sauce.

  • 6

    Plate the grilled chicken alongside the roasted broccoli and quinoa, topping the chicken with the creamy yogurt sauce.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a dollop of zesty lemon-herb yogurt for a cool, creamy finish.

NUTRITION

412kcal
Protein
41.7g
Fat
12.9g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

0.65 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

Lemon juice and Garlic for seasoning

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are caramelized.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, fluff the pre-cooked quinoa with a fork and season with a squeeze of fresh lemon juice.

  • 5

    In a small bowl, whisk together the Greek yogurt, a touch of minced garlic, and the remaining half teaspoon of olive oil to create a bright sauce.

  • 6

    Plate the grilled chicken alongside the roasted broccoli and quinoa, topping the chicken with the creamy yogurt sauce.