Grilled Chicken Breast with Quinoa and Steamed Broccoli

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

Grilled Chicken Breast with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Steamed Broccoli

Lemon-herb chicken breast grilled until juicy and served with fluffy quinoa and steamed broccoli, finished with a dollop of creamy garlic-yogurt sauce.

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NUTRITION

415kcal
Protein
42.6g
Fat
11.3g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

2/3 cup Cooked Quinoa

1 cup Broccoli Florets

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder to taste.

  • 2

    Heat olive oil in a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, and a pinch of salt to create a smooth sauce.

  • 5

    Fluff the pre-cooked quinoa with a fork and place it on a plate.

  • 6

    Slice the grilled chicken and serve it over the quinoa alongside the steamed broccoli, drizzling the creamy yogurt sauce over the top.

Grilled Chicken Breast with Quinoa and Steamed Broccoli

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

Grilled Chicken Breast with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Steamed Broccoli

Lemon-herb chicken breast grilled until juicy and served with fluffy quinoa and steamed broccoli, finished with a dollop of creamy garlic-yogurt sauce.

NUTRITION

415kcal
Protein
42.6g
Fat
11.3g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

2/3 cup Cooked Quinoa

1 cup Broccoli Florets

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder to taste.

  • 2

    Heat olive oil in a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, and a pinch of salt to create a smooth sauce.

  • 5

    Fluff the pre-cooked quinoa with a fork and place it on a plate.

  • 6

    Slice the grilled chicken and serve it over the quinoa alongside the steamed broccoli, drizzling the creamy yogurt sauce over the top.