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 paired with fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and aromatic toasted garlic.

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NUTRITION

430kcal
Protein
37.5g
Fat
17.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Avocado Oil

1 clove Garlic, minced

1 tablespoon Fresh 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 half of the avocado oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder on both sides.

  • 5

    Heat the remaining avocado oil in a cast-iron or stainless steel skillet over medium-high heat.

  • 6

    Sear the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

  • 7

    While the chicken rests, warm the pre-cooked quinoa in a small pot and stir in the minced garlic and fresh lemon juice.

  • 8

    Serve the seared chicken over the bed of lemon-garlic quinoa with the roasted broccoli on the side.

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 paired with fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and aromatic toasted garlic.

NUTRITION

430kcal
Protein
37.5g
Fat
17.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Avocado Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the avocado oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder on both sides.

  • 5

    Heat the remaining avocado oil in a cast-iron or stainless steel skillet over medium-high heat.

  • 6

    Sear the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

  • 7

    While the chicken rests, warm the pre-cooked quinoa in a small pot and stir in the minced garlic and fresh lemon juice.

  • 8

    Serve the seared chicken over the bed of lemon-garlic quinoa with the roasted broccoli on the side.