Name: Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Greek Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Broccoli Florets; 1/2 cup Nonfat Greek Yogurt; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic; Dried Oregano, Fresh Dill, Salt, and Pepper

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Greek Yogurt Sauce

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 Quinoa, Roasted Broccoli, and Greek Yogurt Sauce

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and roasted broccoli with a dollop of zesty, creamy Greek yogurt sauce.

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NUTRITION

Protein

81.4g

Fat

23.5g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

9.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1/2 cup Nonfat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Dried Oregano, Fresh Dill, Salt, and Pepper

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PREPARATION

1
Preheat oven to 400 degrees Fahrenheit.
2
Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on a baking sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.
4
Season the chicken breast with the remaining olive oil, dried oregano, salt, and pepper.
5
Grill the chicken over medium-high heat for about 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
6
In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and fresh dill to create the sauce.
7
Place the cooked quinoa in a bowl and top with the sliced grilled chicken and roasted broccoli.
8
Finish the dish with a generous dollop of the creamy yogurt sauce.