Seared Chicken Breast with Roasted Broccoli and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Quinoa

Pan-seared chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of bright lemon and toasted garlic.

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NUTRITION

458kcal
Protein
33.2g
Fat
19.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper.

  • 5

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

  • 6

    In the last minute of cooking the chicken, add the minced garlic to the skillet to lightly toast it without burning.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 8

    Plate the chicken over the bed of quinoa, serve the roasted broccoli on the side, and finish the entire dish with a fresh squeeze of lemon juice.

Seared Chicken Breast with Roasted Broccoli and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Quinoa

Pan-seared chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of bright lemon and toasted garlic.

NUTRITION

458kcal
Protein
33.2g
Fat
19.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper.

  • 5

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

  • 6

    In the last minute of cooking the chicken, add the minced garlic to the skillet to lightly toast it without burning.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 8

    Plate the chicken over the bed of quinoa, serve the roasted broccoli on the side, and finish the entire dish with a fresh squeeze of lemon juice.