Name: Seared Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 0.8 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2.5 tbsp Extra Virgin Olive Oil; 1 tbsp Sliced Almonds

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.

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 toasted sliced almonds for a satisfying crunch.

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NUTRITION

Protein

47.4g

Fat

46.4g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.8 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 tbsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

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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 one tablespoon of olive oil and a pinch of salt on the prepared baking sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.
4
Prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grains are fluffy.
5
Season the chicken breast with salt and black pepper on both sides.
6
Heat the remaining olive oil in a large skillet over medium-high heat.
7
Sear the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.
8
Allow the chicken to rest for 5 minutes before slicing it into thin strips.
9
Assemble the bowl by placing the quinoa at the base, topped with sliced chicken and roasted broccoli.
10
Garnish with the sliced almonds for a satisfying crunch and a squeeze of fresh lemon if desired.