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: 6.3 oz Chicken Breast, boneless skinless; 0.5 cup Cooked Quinoa; 1 cup Broccoli florets; 2 tbsp Nonfat Plain Greek Yogurt; 1.5 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tbsp Fresh Lemon Juice

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

Chicken breast grilled with lemon and herbs, served over quinoa folded with Greek yogurt and paired with tender, caramelized roasted broccoli.

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NUTRITION

Protein

51.6g

Fat

13.8g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Chicken Breast, boneless skinless

0.5 cup Cooked Quinoa

1 cup Broccoli florets

2 tbsp Nonfat Plain Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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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 and a pinch of sea salt, then spread them on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are slightly browned and tender.
4
While the broccoli roasts, season the chicken breast with minced garlic, lemon juice, the remaining olive oil, and black pepper.
5
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
6
In a small bowl, fold the Greek yogurt into the warm cooked quinoa, adding a splash of water or lemon juice if needed to reach a creamy consistency.
7
Slice the grilled chicken and serve it over the creamy quinoa with the roasted broccoli on the side.