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: 4.5 ounces Chicken Breast; 0.75 cup cooked Quinoa; 1.5 cups Broccoli florets; 2 tablespoons Non-fat Greek Yogurt; 2 teaspoons Avocado Oil; 1 tablespoon Lemon Juice; 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

Lemon-herb chicken breast grilled until juicy and served over quinoa folded with Greek yogurt, paired with tender roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

Protein

47.7g

Fat

13.8g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

2 tablespoons Non-fat Greek Yogurt

2 teaspoons Avocado Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.
4
While the broccoli roasts, season the chicken breast with lemon juice, garlic powder, and a pinch of salt.
5
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining teaspoon of avocado oil.
6
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
7
In a small bowl, fold the cooked quinoa together with the Greek yogurt until it reaches a creamy consistency.
8
Slice the grilled chicken and serve it over the creamy quinoa with the roasted broccoli on the side.