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: 5.2 ounces Chicken Breast; 1/3 cup Dry Quinoa; 2 cups Broccoli Florets; 1.5 tablespoons Extra Virgin Olive Oil; 2 tablespoons Nonfat Greek Yogurt; 1 tablespoon Lemon Juice; 1 teaspoon Garlic Powder

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

Grilled chicken breast served over quinoa folded with tangy Greek yogurt and paired with oven-roasted broccoli for a satisfying crunch.

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NUTRITION

Protein

50.3g

Fat

29.2g

Carbs

53.2g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

1/3 cup Dry Quinoa

2 cups Broccoli Florets

1.5 tablespoons Extra Virgin Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

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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 and a pinch of salt, then roast for 20 minutes until the edges are golden.
3
Rinse the quinoa and simmer it in two-thirds cup of water or vegetable broth for 15 minutes until the liquid is absorbed.
4
Season the chicken breast with garlic powder and the remaining olive oil, then grill over medium-high heat for 6 to 7 minutes per side until cooked through.
5
Once the quinoa is cooked, stir in the Greek yogurt and lemon juice to create a creamy texture.
6
Slice the chicken and serve it over the creamy quinoa with a side of the roasted broccoli.