Seared Chicken Breast with Quinoa and Roasted Broccoli

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

Seared Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Quinoa and Roasted Broccoli

Pan-seared chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of fresh lemon and toasted garlic.

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NUTRITION

450kcal
Protein
47.4g
Fat
13.5g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.75 cup Quinoa, cooked

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a half-teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt and pepper, then heat the remaining olive oil in a skillet over medium-high heat.

  • 4

    Sear the chicken for 6-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

  • 5

    Fluff the cooked quinoa with a fork and place it in a bowl.

  • 6

    Slice the chicken and arrange it over the quinoa alongside the roasted broccoli.

  • 7

    Garnish with fresh lemon juice and minced garlic for a bright, aromatic finish.

Seared Chicken Breast with Quinoa and Roasted Broccoli

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

Seared Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Quinoa and Roasted Broccoli

Pan-seared chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of fresh lemon and toasted garlic.

NUTRITION

450kcal
Protein
47.4g
Fat
13.5g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.75 cup Quinoa, cooked

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a half-teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt and pepper, then heat the remaining olive oil in a skillet over medium-high heat.

  • 4

    Sear the chicken for 6-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

  • 5

    Fluff the cooked quinoa with a fork and place it in a bowl.

  • 6

    Slice the chicken and arrange it over the quinoa alongside the roasted broccoli.

  • 7

    Garnish with fresh lemon juice and minced garlic for a bright, aromatic finish.