Seared Chicken Breast with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Steamed Broccoli and Quinoa

Pan-seared chicken breast served with fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

350kcal
Protein
45.7g
Fat
7.3g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

0.43 cup Cooked Quinoa

1.5 cups Steamed Broccoli

0.5 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the chicken for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken cooks, steam the broccoli florets in a steamer basket for about 5 minutes until they are tender-crisp.

  • 5

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

  • 6

    Slice the chicken and serve it alongside the quinoa and broccoli, finishing the dish with a squeeze of fresh lemon juice for a bright flavor.

Seared Chicken Breast with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Steamed Broccoli and Quinoa

Pan-seared chicken breast served with fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

350kcal
Protein
45.7g
Fat
7.3g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

0.43 cup Cooked Quinoa

1.5 cups Steamed Broccoli

0.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the chicken for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken cooks, steam the broccoli florets in a steamer basket for about 5 minutes until they are tender-crisp.

  • 5

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

  • 6

    Slice the chicken and serve it alongside the quinoa and broccoli, finishing the dish with a squeeze of fresh lemon juice for a bright flavor.