YOUR SOLIN GENERATED RECIPE
Hibachi-Style Crispy Chicken with Quinoa and Broccoli
High-heat seared chicken breast seasoned with ginger and garlic, served over egg-white-flecked quinoa and tender-crisp roasted broccoli.
INGREDIENTS
9.2 ounces Chicken Breast, cubed
80 grams Liquid Egg Whites
1.1 cups Broccoli Florets
1/4 cup Cooked Quinoa
1 tablespoon Liquid Aminos
1 clove Garlic, minced
1 teaspoon Fresh Ginger, grated
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with a splash of liquid aminos and roast for 15-18 minutes until the edges are slightly charred.
Season the cubed chicken breast with minced garlic, grated ginger, and a pinch of black pepper.
Heat a non-stick skillet over high heat and sear the chicken until a golden-brown crust forms and it is cooked through.
Push the chicken to one side of the pan and add the cooked quinoa and liquid egg whites to the other side.
Scramble the egg whites into the quinoa quickly, then toss everything together with the remaining liquid aminos.
Serve the crispy hibachi chicken and quinoa alongside the roasted broccoli for a high-protein, clean lunch.