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; 0.75 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 tbsp Extra Virgin Olive Oil; 1 tbsp Nonfat Greek Yogurt

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 fluffy quinoa folded with Greek yogurt and paired with charred roasted broccoli for a satisfying, smoky finish.

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NUTRITION

Protein

34.5g

Fat

31.3g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tbsp Extra Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

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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 tablespoon of olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 18-20 minutes until the edges are tender and slightly charred.
4
Season the chicken breast with garlic powder and sea salt, then heat the remaining tablespoon of olive oil in a grill pan over medium-high heat.
5
Grill the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F.
6
In a small bowl, combine the warm pre-cooked quinoa with the Greek yogurt and a squeeze of fresh lemon juice, stirring until the texture is creamy.
7
Slice the grilled chicken and serve it immediately alongside the creamy quinoa and roasted broccoli.