Seared Chicken Breast with Roasted Broccoli and Garlic Rice

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 Garlic Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Garlic Rice

Pan-seared chicken breast served with garlic-infused jasmine rice and oven-roasted broccoli florets for a perfectly charred finish.

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NUTRITION

501kcal
Protein
45.8g
Fat
12.3g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

2 cups Broccoli Florets

1/4 cup Jasmine Rice (dry)

2 teaspoons Olive Oil

2 cloves Garlic

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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 one teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, rinse the jasmine rice and add it to a small pot with 1/2 cup of water and one minced garlic clove.

  • 5

    Bring the rice to a boil, then reduce to a simmer, cover, and cook for 15 minutes until fluffy.

  • 6

    Season the chicken breast with salt and pepper.

  • 7

    Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

  • 8

    Stir the second minced garlic clove into the finished rice and serve alongside the seared chicken and roasted broccoli.

Seared Chicken Breast with Roasted Broccoli and Garlic Rice

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 Garlic Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Garlic Rice

Pan-seared chicken breast served with garlic-infused jasmine rice and oven-roasted broccoli florets for a perfectly charred finish.

NUTRITION

501kcal
Protein
45.8g
Fat
12.3g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

2 cups Broccoli Florets

1/4 cup Jasmine Rice (dry)

2 teaspoons Olive Oil

2 cloves Garlic

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, rinse the jasmine rice and add it to a small pot with 1/2 cup of water and one minced garlic clove.

  • 5

    Bring the rice to a boil, then reduce to a simmer, cover, and cook for 15 minutes until fluffy.

  • 6

    Season the chicken breast with salt and pepper.

  • 7

    Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

  • 8

    Stir the second minced garlic clove into the finished rice and serve alongside the seared chicken and roasted broccoli.