Name: Seared Chicken Breast with Roasted Green Beans and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.6 ounces Chicken Breast, sliced into strips; 0.5 cup cooked Quinoa; 1 cup fresh Green Beans; 0.5 cup sliced Green Bell Pepper; 0.25 cup sliced Yellow Onion; 2 teaspoons Extra Virgin Olive Oil; Pinch of sea salt, black pepper, and dried oregano; 1 wedge of fresh Lemon

Seared Chicken Breast with Roasted Green Beans and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Green Beans and Quinoa

Pan-seared chicken strips served over fluffy quinoa with roasted green beans and peppers, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

36.4g

Fat

14.6g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Chicken Breast, sliced into strips

0.5 cup cooked Quinoa

1 cup fresh Green Beans

0.5 cup sliced Green Bell Pepper

0.25 cup sliced Yellow Onion

2 teaspoons Extra Virgin Olive Oil

Pinch of sea salt, black pepper, and dried oregano

1 wedge of fresh Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the fresh green beans, sliced green peppers, and onions with one teaspoon of olive oil and a pinch of sea salt.
3
Spread the vegetables in a single layer and roast for 18 minutes until they are tender and slightly charred.
4
While the vegetables roast, season the chicken strips with salt, pepper, and dried oregano.
5
Heat the remaining teaspoon of olive oil in a large skillet over medium-high heat.
6
Sear the chicken strips for 3 to 4 minutes per side until they are golden brown and cooked through.
7
Place the warm, cooked quinoa in a shallow bowl and top with the roasted vegetable medley and seared chicken.
8
Finish the dish with a squeeze of fresh lemon juice for a bright, zesty flavor.