Grilled Chicken Breast with Creamy 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 Creamy Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Steamed Broccoli

Grilled chicken breast served over quinoa folded with Greek yogurt and garlic, paired with steamed broccoli and a bright, zesty lemon finish.

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NUTRITION

462kcal
Protein
34.1g
Fat
19.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Chicken Breast

0.75 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Non-fat Greek Yogurt

1 tablespoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Heat half of the olive oil in a grill pan 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 cooks, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are tender yet vibrant green.

  • 4

    In a small bowl, combine the cooked quinoa with the non-fat Greek yogurt, minced garlic, and the remaining olive oil, stirring until the mixture is creamy and well-combined.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Plate the creamy quinoa and top with the sliced chicken, then serve with the steamed broccoli and a fresh squeeze of lemon juice over the top.

Grilled Chicken Breast with Creamy 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 Creamy Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Steamed Broccoli

Grilled chicken breast served over quinoa folded with Greek yogurt and garlic, paired with steamed broccoli and a bright, zesty lemon finish.

NUTRITION

462kcal
Protein
34.1g
Fat
19.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Chicken Breast

0.75 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Non-fat Greek Yogurt

1 tablespoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Heat half of the olive oil in a grill pan 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 cooks, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are tender yet vibrant green.

  • 4

    In a small bowl, combine the cooked quinoa with the non-fat Greek yogurt, minced garlic, and the remaining olive oil, stirring until the mixture is creamy and well-combined.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Plate the creamy quinoa and top with the sliced chicken, then serve with the steamed broccoli and a fresh squeeze of lemon juice over the top.