Seared Chicken Breast with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Quinoa and Roasted Broccoli

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

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NUTRITION

397kcal
Protein
47g
Fat
11.4g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Chicken Breast

0.5 cup Quinoa, cooked

1 cup Broccoli florets

1 teaspoon Olive Oil

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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 half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are tender and browned.

  • 3

    Season the chicken breast with salt, pepper, and garlic powder.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked.

  • 5

    Fluff the pre-cooked quinoa and place it in a bowl.

  • 6

    Slice the chicken and serve it alongside the roasted broccoli over the quinoa, finishing with a fresh squeeze of lemon juice.

Seared Chicken Breast with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Quinoa and Roasted Broccoli

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

NUTRITION

397kcal
Protein
47g
Fat
11.4g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Chicken Breast

0.5 cup Quinoa, cooked

1 cup Broccoli florets

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F 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 roast for 15-20 minutes until the edges are tender and browned.

  • 3

    Season the chicken breast with salt, pepper, and garlic powder.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked.

  • 5

    Fluff the pre-cooked quinoa and place it in a bowl.

  • 6

    Slice the chicken and serve it alongside the roasted broccoli over the quinoa, finishing with a fresh squeeze of lemon juice.