Lemon Garlic Pan-Seared Chicken with Crispy Roasted Brussels Sprouts and Quinoa

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

Lemon Garlic Pan-Seared Chicken with Crispy Roasted Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Crispy Roasted Brussels Sprouts and Quinoa

Savor the bright, zesty flavors of lemon and garlic infused into a perfectly pan-seared chicken breast, served alongside crispy roasted Brussels sprouts and fluffy quinoa. This dish offers a harmonious blend of textures and tastes, ensuring a satisfying, nutrient-packed meal that's as visually appealing as it is delicious.

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NUTRITION

341kcal
Protein
33.2g
Fat
10.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper. In a small bowl, mix lemon juice, minced garlic, and a pinch of salt to create a marinade.

  • 2

    Coat the chicken breast with the marinade and let it rest for about 10 minutes.

  • 3

    Preheat a non-stick skillet over medium-high heat. Add the chicken breast and sear for 5-6 minutes on each side until golden brown and cooked through. Remove from the pan and let it rest.

  • 4

    Meanwhile, preheat your oven to 425°F (220°C). Trim the ends off the Brussels sprouts and halve them. Toss the sprouts with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the Brussels sprouts in the oven for about 15-20 minutes until crispy on the outside and tender on the inside, stirring halfway through.

  • 6

    Heat the pre-cooked quinoa in a small pot or microwave until warm.

  • 7

    Plate the sliced chicken breast with a serving of quinoa and a generous helping of roasted Brussels sprouts. Drizzle any remaining pan juices over the chicken for extra flavor.

Lemon Garlic Pan-Seared Chicken with Crispy Roasted Brussels Sprouts and Quinoa

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

Lemon Garlic Pan-Seared Chicken with Crispy Roasted Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Crispy Roasted Brussels Sprouts and Quinoa

Savor the bright, zesty flavors of lemon and garlic infused into a perfectly pan-seared chicken breast, served alongside crispy roasted Brussels sprouts and fluffy quinoa. This dish offers a harmonious blend of textures and tastes, ensuring a satisfying, nutrient-packed meal that's as visually appealing as it is delicious.

NUTRITION

341kcal
Protein
33.2g
Fat
10.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper. In a small bowl, mix lemon juice, minced garlic, and a pinch of salt to create a marinade.

  • 2

    Coat the chicken breast with the marinade and let it rest for about 10 minutes.

  • 3

    Preheat a non-stick skillet over medium-high heat. Add the chicken breast and sear for 5-6 minutes on each side until golden brown and cooked through. Remove from the pan and let it rest.

  • 4

    Meanwhile, preheat your oven to 425°F (220°C). Trim the ends off the Brussels sprouts and halve them. Toss the sprouts with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the Brussels sprouts in the oven for about 15-20 minutes until crispy on the outside and tender on the inside, stirring halfway through.

  • 6

    Heat the pre-cooked quinoa in a small pot or microwave until warm.

  • 7

    Plate the sliced chicken breast with a serving of quinoa and a generous helping of roasted Brussels sprouts. Drizzle any remaining pan juices over the chicken for extra flavor.