YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Broccoli and Quinoa
Pan-seared chicken breast served with fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
3.9 oz Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
0.9 tbsp Extra Virgin Olive Oil
1 clove Garlic, minced
0.5 Lemon, juiced
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and the minced garlic on the baking sheet, seasoning with a pinch of sea salt.
Roast the broccoli for 15-20 minutes until the edges are slightly browned and tender.
Season the chicken breast with salt and pepper on both sides.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.
If using pre-cooked quinoa, warm it in a small saucepan or microwave; if raw, prepare according to package directions beforehand.
Plate the fluffy quinoa and top with the sliced seared chicken and roasted broccoli.
Drizzle the entire dish with fresh lemon juice before serving.