YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast Bowl with Quinoa and Roasted Broccoli
Pan-seared chicken breast served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
4.5 ounces Chicken Breast
0.5 cup cooked Quinoa
1 cup Broccoli florets
1.5 teaspoons Olive Oil
1 tablespoon Lemon Juice
0.25 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with 0.5 teaspoon of olive oil and a pinch of sea salt.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
Season the chicken breast with garlic powder, salt, and black pepper on both sides.
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Sear the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.
Place the warm quinoa in a bowl and top with the roasted broccoli and sliced chicken.
Drizzle the entire bowl with fresh lemon juice and an extra crack of black pepper before serving.