YOUR SOLIN GENERATED RECIPE
Crispy Herb Chicken Breast with Steamed Broccoli and Quinoa
Pan-seared chicken breast coated in a savory parmesan-herb crust, served with fluffy quinoa and vibrant steamed broccoli for a satisfying, golden finish.
INGREDIENTS
2.8 ounces Chicken Breast
0.75 cup Cooked Quinoa
1.5 cups Broccoli Florets
0.5 Large Egg, beaten
2 tablespoons Grated Parmesan
1.5 tablespoons Olive Oil
PREPARATION
Rinse the quinoa thoroughly and cook in water or low-sodium broth until all liquid is absorbed and the grains are fluffy.
Steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until they are tender-crisp and bright green.
In a small shallow bowl, whisk the half egg until smooth.
In a separate shallow dish, combine the grated parmesan cheese with your choice of dried Italian herbs like oregano or thyme.
Dip the chicken breast into the egg wash, then press it firmly into the parmesan-herb mixture until it is evenly coated on both sides.
Heat the olive oil in a large non-stick skillet over medium heat.
Place the chicken in the skillet and sear for 6-8 minutes per side until the crust is golden and the chicken is cooked through.
Serve the crispy chicken immediately alongside the warm quinoa and steamed broccoli.