Seared Chicken Breast with Roasted 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 Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Quinoa

Pan-seared chicken breast served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of toasted garlic.

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NUTRITION

473kcal
Protein
45.6g
Fat
17.9g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Olive Oil

1 clove Garlic

1/2 Lemon (for juice)

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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 half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt, pepper, and minced garlic.

  • 5

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

  • 6

    Place the chicken in the skillet and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave until steaming.

  • 8

    Slice the chicken into strips and serve it over a bed of quinoa alongside the roasted broccoli.

  • 9

    Finish the dish with a fresh squeeze of lemon juice for a bright, clean flavor.

Seared Chicken Breast with Roasted 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 Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Quinoa

Pan-seared chicken breast served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of toasted garlic.

NUTRITION

473kcal
Protein
45.6g
Fat
17.9g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Olive Oil

1 clove Garlic

1/2 Lemon (for juice)

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt, pepper, and minced garlic.

  • 5

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

  • 6

    Place the chicken in the skillet and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave until steaming.

  • 8

    Slice the chicken into strips and serve it over a bed of quinoa alongside the roasted broccoli.

  • 9

    Finish the dish with a fresh squeeze of lemon juice for a bright, clean flavor.