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 fresh lemon for a bright, zesty zing.

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NUTRITION

546kcal
Protein
51.3g
Fat
15.7g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, boneless and skinless

1 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 medium Lemon

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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 teaspoon of olive oil, minced garlic, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 5

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

  • 6

    Sear the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

  • 7

    Warm the pre-cooked quinoa in a small pot or microwave if needed.

  • 8

    Slice the chicken and serve it over the fluffy quinoa alongside the roasted broccoli.

  • 9

    Finish the dish with a generous squeeze of fresh lemon juice over everything.

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 fresh lemon for a bright, zesty zing.

NUTRITION

546kcal
Protein
51.3g
Fat
15.7g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, boneless and skinless

1 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 medium Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, minced garlic, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 5

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

  • 6

    Sear the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

  • 7

    Warm the pre-cooked quinoa in a small pot or microwave if needed.

  • 8

    Slice the chicken and serve it over the fluffy quinoa alongside the roasted broccoli.

  • 9

    Finish the dish with a generous squeeze of fresh lemon juice over everything.