Seared Chicken Breast with Roasted Broccoli and Quinoa

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

Seared Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Quinoa

Enjoy a light yet satisfying dinner featuring tender, seared chicken breast paired with perfectly roasted broccoli and a delicate serving of quinoa. This balanced dish brings together savory seared protein with the fresh, earthy flavors of broccoli and the subtle nutty notes of quinoa, all finished with a drizzle of olive oil for added richness.

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NUTRITION

402kcal
Protein
41.6g
Fat
20.1g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast (128g)

1/4 cup uncooked Quinoa (43g)

1 cup Broccoli (91g)

3.5 teaspoons Olive Oil (16g)

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PREPARATION

  • 1

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

  • 2

    Rinse the quinoa under cold water. In a small pot, combine the quinoa with water (use a 1:2 ratio of quinoa to water), bring to a boil, then reduce to a simmer, cover, and cook for about 12-15 minutes until water is absorbed. Once done, fluff with a fork.

  • 3

    Season the chicken breast lightly with salt, pepper, and any herbs of choice.

  • 4

    Heat a non-stick skillet over medium-high heat. Add a small portion of the olive oil from the measured amount (reserve the rest for broccoli) and sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken is cooking, toss the broccoli with the remaining olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 12-15 minutes until tender and slightly crispy on the edges.

  • 6

    Plate the sliced chicken breast alongside a serving of quinoa and roasted broccoli. Serve immediately.

Seared Chicken Breast with Roasted Broccoli and Quinoa

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

Seared Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Quinoa

Enjoy a light yet satisfying dinner featuring tender, seared chicken breast paired with perfectly roasted broccoli and a delicate serving of quinoa. This balanced dish brings together savory seared protein with the fresh, earthy flavors of broccoli and the subtle nutty notes of quinoa, all finished with a drizzle of olive oil for added richness.

NUTRITION

402kcal
Protein
41.6g
Fat
20.1g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast (128g)

1/4 cup uncooked Quinoa (43g)

1 cup Broccoli (91g)

3.5 teaspoons Olive Oil (16g)

PREPARATION

  • 1

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

  • 2

    Rinse the quinoa under cold water. In a small pot, combine the quinoa with water (use a 1:2 ratio of quinoa to water), bring to a boil, then reduce to a simmer, cover, and cook for about 12-15 minutes until water is absorbed. Once done, fluff with a fork.

  • 3

    Season the chicken breast lightly with salt, pepper, and any herbs of choice.

  • 4

    Heat a non-stick skillet over medium-high heat. Add a small portion of the olive oil from the measured amount (reserve the rest for broccoli) and sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken is cooking, toss the broccoli with the remaining olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 12-15 minutes until tender and slightly crispy on the edges.

  • 6

    Plate the sliced chicken breast alongside a serving of quinoa and roasted broccoli. Serve immediately.