YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and herbs, served over a bed of protein-rich quinoa folded with Greek yogurt and crisp roasted broccoli.
INGREDIENTS
5 ounces Chicken Breast
0.5 cup Quinoa
1.5 cups Broccoli Florets
1 tablespoon Nonfat Greek Yogurt
1 tablespoon Extra Virgin Olive Oil
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss broccoli florets with half of the olive oil, salt, and pepper, then roast for 20 minutes until edges are browned.
Rinse quinoa under cold water and combine with one cup of water in a small pot; bring to a boil, then simmer covered for 15 minutes.
Season chicken breast with lemon juice, dried oregano, and salt, then grill over medium-high heat for 6-7 minutes per side until cooked through.
Fluff the cooked quinoa with a fork and stir in the nonfat Greek yogurt and remaining olive oil until creamy.
Slice the grilled chicken and serve it alongside the roasted broccoli over the bed of creamy quinoa.