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 Boneless Skinless Chicken Breast; 2/3 cup Cooked Quinoa; 1.5 cups Broccoli florets; 2 tablespoons Non-fat Greek Yogurt; 1.25 tablespoons Extra Virgin Olive Oil; 1 clove Garlic, minced; 1/2 Lemon, juiced; Salt and Black Pepper to taste

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 and roasted broccoli served over quinoa folded with Greek yogurt for a finish that is exceptionally creamy.

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NUTRITION

Protein

46.2g

Fat

23.4g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tablespoons Non-fat Greek Yogurt

1.25 tablespoons Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 Lemon, juiced

Salt and Black Pepper to taste

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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, minced garlic, salt, and pepper, then roast for 15-20 minutes until the edges are charred.
3
Season the chicken breast with lemon juice, salt, pepper, and your favorite dried herbs.
4
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
5
While the chicken rests, combine the cooked quinoa with the non-fat Greek yogurt and a splash of warm water if needed to reach a velvety consistency.
6
Slice the grilled chicken and serve it alongside the roasted broccoli over the bed of creamy quinoa.