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: 4.5 oz Chicken Breast; 1/4 cup Dry Quinoa; 1.5 cups Broccoli florets; 2 tbsp Nonfat Plain Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1 tsp Garlic Powder; 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

Tender grilled chicken breast served over fluffy quinoa folded with tangy Greek yogurt and a side of charred roasted broccoli.

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NUTRITION

Protein

43g

Fat

16.7g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli florets

2 tbsp Nonfat Plain Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tsp Garlic Powder

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 1 teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are charred.
3
In a small saucepan, combine the quinoa with 1/2 cup of water, bring to a boil, then cover and simmer for 12-15 minutes until fluffy.
4
Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
5
In a small bowl, whisk together the Greek yogurt, lemon juice, and the remaining 1 teaspoon of olive oil.
6
Fold the yogurt mixture into the cooked quinoa until it reaches a velvety, creamy consistency.
7
Slice the grilled chicken and serve it alongside the creamy quinoa and roasted broccoli.