YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chicken with Quinoa and Veggies
Tender chicken breast pan-seared with aromatic herbs and bright lemon, served over fluffy quinoa and a vibrant medley of sautéed vegetables.
INGREDIENTS
5 oz chicken breast
0.25 cup dry quinoa
1 cup broccoli florets
0.5 cup red bell pepper
0.5 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Combine dry quinoa with 0.5 cup water in a small pot, bring to a boil, then simmer covered for 15 minutes until fluffy.
Season the chicken breast evenly with sea salt, black pepper, garlic powder, and dried oregano on both sides.
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
Remove the chicken to rest, then add the broccoli florets and sliced red bell pepper to the same skillet, sautéing for 5 minutes until tender-crisp.
Slice the chicken and serve it alongside the quinoa and vegetables, finishing the entire dish with a bright squeeze of fresh lemon juice.