YOUR SOLIN GENERATED RECIPE
Lemon-Garlic Pan-Seared Chicken with Roasted Green Beans and Quinoa
Enjoy a vibrant, aromatic dinner featuring tender pan-seared chicken infused with fresh lemon and garlic notes, paired with crunchy roasted green beans and fluffy quinoa. This balanced plate brings together zesty brightness and savory richness, perfect for a wholesome meal that energizes and satisfies.
INGREDIENTS
4 oz Chicken Breast
1 cup Green Beans
0.5 cup Cooked Quinoa
1 tbsp Olive Oil
2 tbsp Lemon Juice
2 Garlic Cloves
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season with salt and pepper.
In a small bowl, combine lemon juice, minced garlic, and a drizzle of olive oil.
Marinate the chicken breast in the mixture for 10-15 minutes.
Heat a pan over medium-high heat and add the remaining olive oil. Sear the chicken for about 5-6 minutes per side until fully cooked and golden brown.
Meanwhile, preheat the oven to 425°F. Toss the green beans with a little olive oil, salt, and pepper on a baking sheet.
Roast the green beans in the oven for about 12-15 minutes until they are tender and slightly crispy.
Prepare the quinoa according to package instructions if not already cooked.
Plate the sliced chicken breast on a serving dish with a side of roasted green beans and a portion of quinoa. Drizzle any remaining pan juices over the chicken.
Serve warm and enjoy your balanced, flavorful meal.