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: 5.6 oz Chicken Breast; 3/4 cup cooked Quinoa; 1.5 cups Broccoli Florets; 1 tbsp Extra Virgin Olive Oil; 2 tbsp Nonfat Greek Yogurt; 1 clove Garlic; 1/2 Lemon, juiced

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

Tender grilled chicken breast served over a bed of protein-packed creamy quinoa alongside broccoli florets roasted until perfectly caramelized.

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NUTRITION

Protein

49.2g

Fat

21.4g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

1 clove Garlic

1/2 Lemon, juiced

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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, sea salt, and black pepper, then roast for 15-20 minutes until the edges are browned.
3
Season the chicken breast with the remaining olive oil, minced garlic, lemon juice, salt, and pepper.
4
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
5
While the chicken rests, fold the nonfat Greek yogurt into the warm cooked quinoa until it reaches a smooth, creamy consistency.
6
Slice the chicken into thin strips and serve atop the creamy quinoa with the roasted broccoli on the side.