Garlic-Herb Pan Seared Chicken with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Pan Seared Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan Seared Chicken with Roasted Broccoli and Quinoa

Enjoy a vibrant and nourishing meal featuring succulent garlic-herb seasoned chicken, perfectly pan seared for a crispy exterior and juicy interior, paired with tender roasted broccoli and a side of fluffy quinoa. The dish is infused with aromatic herbs and a hint of lemon, offering both satisfying flavors and a balanced nutritional profile.

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NUTRITION

381kcal
Protein
39.0g
Fat
10.7g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 cup cooked Quinoa

1/2 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Mixed Dried Herbs

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Pat dry the chicken breast and season both sides with salt, pepper, and mixed dried herbs.

  • 3

    In a small bowl, combine minced garlic with lemon juice.

  • 4

    Heat a non-stick pan over medium-high heat, add the olive oil, and then place the chicken breast. Sear the chicken for about 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is searing, spread the broccoli on a baking sheet, drizzle with a tiny bit of olive oil, season with salt and pepper, and toss to coat. Roast for about 15 minutes until tender and slightly crispy at the edges.

  • 6

    Prepare the quinoa according to package instructions, if not pre-cooked.

  • 7

    Once the chicken is done, drizzle it with the garlic-lemon mixture for added brightness.

  • 8

    Plate the chicken alongside the roasted broccoli and a serving of quinoa, and serve warm.

Garlic-Herb Pan Seared Chicken with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Pan Seared Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan Seared Chicken with Roasted Broccoli and Quinoa

Enjoy a vibrant and nourishing meal featuring succulent garlic-herb seasoned chicken, perfectly pan seared for a crispy exterior and juicy interior, paired with tender roasted broccoli and a side of fluffy quinoa. The dish is infused with aromatic herbs and a hint of lemon, offering both satisfying flavors and a balanced nutritional profile.

NUTRITION

381kcal
Protein
39.0g
Fat
10.7g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 cup cooked Quinoa

1/2 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Mixed Dried Herbs

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Pat dry the chicken breast and season both sides with salt, pepper, and mixed dried herbs.

  • 3

    In a small bowl, combine minced garlic with lemon juice.

  • 4

    Heat a non-stick pan over medium-high heat, add the olive oil, and then place the chicken breast. Sear the chicken for about 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is searing, spread the broccoli on a baking sheet, drizzle with a tiny bit of olive oil, season with salt and pepper, and toss to coat. Roast for about 15 minutes until tender and slightly crispy at the edges.

  • 6

    Prepare the quinoa according to package instructions, if not pre-cooked.

  • 7

    Once the chicken is done, drizzle it with the garlic-lemon mixture for added brightness.

  • 8

    Plate the chicken alongside the roasted broccoli and a serving of quinoa, and serve warm.