Lemon-Garlic 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.

Lemon-Garlic Pan-Seared Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Pan-Seared Chicken with Roasted Broccoli and Quinoa

Savor the fresh burst of lemon and garlic in this perfectly seared chicken, paired with tender roasted broccoli and a side of fluffy quinoa. This balanced dish offers a delightful medley of zesty flavors and nourishing textures that is both satisfying and aligned with your macro goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

410kcal
Protein
47.3g
Fat
11.1g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

2 cloves Garlic

1/2 Lemon (squeezed)

Pinch Salt

Pinch Black Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt and pepper.

  • 2

    Mince the garlic and squeeze the juice from half a lemon, then mix them with olive oil to create a marinade.

  • 3

    Coat the chicken breast with the lemon-garlic mixture and let it marinate for 10-15 minutes.

  • 4

    Preheat a skillet over medium-high heat. Once hot, add the chicken breast and cook for about 5-6 minutes per side or until golden and cooked through.

  • 5

    While the chicken cooks, preheat your oven to 425°F. Toss the broccoli with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the broccoli in the oven for about 12-15 minutes until tender and slightly crispy at the edges.

  • 7

    Prepare the quinoa if not already cooked, and warm if necessary.

  • 8

    Plate the pan-seared chicken alongside the roasted broccoli and a serving of quinoa. Optionally, drizzle any remaining lemon-garlic sauce over the top for extra flavor.

Lemon-Garlic 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.

Lemon-Garlic Pan-Seared Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Pan-Seared Chicken with Roasted Broccoli and Quinoa

Savor the fresh burst of lemon and garlic in this perfectly seared chicken, paired with tender roasted broccoli and a side of fluffy quinoa. This balanced dish offers a delightful medley of zesty flavors and nourishing textures that is both satisfying and aligned with your macro goals.

NUTRITION

410kcal
Protein
47.3g
Fat
11.1g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

2 cloves Garlic

1/2 Lemon (squeezed)

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt and pepper.

  • 2

    Mince the garlic and squeeze the juice from half a lemon, then mix them with olive oil to create a marinade.

  • 3

    Coat the chicken breast with the lemon-garlic mixture and let it marinate for 10-15 minutes.

  • 4

    Preheat a skillet over medium-high heat. Once hot, add the chicken breast and cook for about 5-6 minutes per side or until golden and cooked through.

  • 5

    While the chicken cooks, preheat your oven to 425°F. Toss the broccoli with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the broccoli in the oven for about 12-15 minutes until tender and slightly crispy at the edges.

  • 7

    Prepare the quinoa if not already cooked, and warm if necessary.

  • 8

    Plate the pan-seared chicken alongside the roasted broccoli and a serving of quinoa. Optionally, drizzle any remaining lemon-garlic sauce over the top for extra flavor.