Grilled Chicken Breast with Roasted Broccoli and Greek Yogurt Dip

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 Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Greek Yogurt Dip

Lemon-marinated chicken breast grilled until juicy and served with oven-roasted broccoli florets and a zesty, creamy garlic-herb yogurt dip.

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NUTRITION

387kcal
Protein
41.6g
Fat
18.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

2 cups Broccoli florets

1/4 cup Low-fat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Dried Oregano

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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, salt, and pepper, 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 charred.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and half of the dried oregano in a small bowl.

  • 5

    Coat the chicken breast in the lemon-herb mixture and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    In a small ramekin, combine the Greek yogurt, minced garlic, and the remaining oregano to create the dip.

  • 7

    Serve the grilled chicken alongside the roasted broccoli with the creamy yogurt dip on the side.

Grilled Chicken Breast with Roasted Broccoli and Greek Yogurt Dip

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 Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Greek Yogurt Dip

Lemon-marinated chicken breast grilled until juicy and served with oven-roasted broccoli florets and a zesty, creamy garlic-herb yogurt dip.

NUTRITION

387kcal
Protein
41.6g
Fat
18.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

2 cups Broccoli florets

1/4 cup Low-fat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Dried Oregano

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, salt, and pepper, 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 charred.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and half of the dried oregano in a small bowl.

  • 5

    Coat the chicken breast in the lemon-herb mixture and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    In a small ramekin, combine the Greek yogurt, minced garlic, and the remaining oregano to create the dip.

  • 7

    Serve the grilled chicken alongside the roasted broccoli with the creamy yogurt dip on the side.