Seared Chicken Breast with Garlic Green Beans and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Garlic Green Beans and Quinoa

Pan-seared chicken and a jammy soft-boiled egg served over fluffy quinoa and peppery arugula, finished with garlic-scented green beans for a satisfying crunch.

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NUTRITION

512kcal
Protein
32g
Fat
30g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Large Egg

0.5 cup Cooked Quinoa

1 cup Green Beans

1.5 tbsp Olive Oil

1 cup Arugula

1 clove Garlic

1 tsp Lemon Juice

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PREPARATION

  • 1

    Bring a small pot of water to a boil, carefully lower the egg in, and simmer for six and a half minutes for a jammy yolk, then immediately transfer to an ice bath.

  • 2

    Cook the quinoa according to package directions using water or a pinch of sea salt for a clean, fluffy base.

  • 3

    Season the chicken breast with salt and pepper, then sear in a skillet with one tablespoon of olive oil over medium-high heat until golden and cooked through.

  • 4

    In the same skillet, add the remaining half tablespoon of oil and sauté the minced garlic and green beans until they are tender-crisp and vibrant.

  • 5

    Toss the fresh arugula with a squeeze of lemon juice and a pinch of salt to create a bright, peppery bed for the meal.

  • 6

    Arrange the quinoa and arugula in a bowl, top with the sliced chicken, the peeled and halved jammy egg, and the garlic green beans.

Seared Chicken Breast with Garlic Green Beans and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Garlic Green Beans and Quinoa

Pan-seared chicken and a jammy soft-boiled egg served over fluffy quinoa and peppery arugula, finished with garlic-scented green beans for a satisfying crunch.

NUTRITION

512kcal
Protein
32g
Fat
30g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Large Egg

0.5 cup Cooked Quinoa

1 cup Green Beans

1.5 tbsp Olive Oil

1 cup Arugula

1 clove Garlic

1 tsp Lemon Juice

PREPARATION

  • 1

    Bring a small pot of water to a boil, carefully lower the egg in, and simmer for six and a half minutes for a jammy yolk, then immediately transfer to an ice bath.

  • 2

    Cook the quinoa according to package directions using water or a pinch of sea salt for a clean, fluffy base.

  • 3

    Season the chicken breast with salt and pepper, then sear in a skillet with one tablespoon of olive oil over medium-high heat until golden and cooked through.

  • 4

    In the same skillet, add the remaining half tablespoon of oil and sauté the minced garlic and green beans until they are tender-crisp and vibrant.

  • 5

    Toss the fresh arugula with a squeeze of lemon juice and a pinch of salt to create a bright, peppery bed for the meal.

  • 6

    Arrange the quinoa and arugula in a bowl, top with the sliced chicken, the peeled and halved jammy egg, and the garlic green beans.