Name: Seared Chicken Breast with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Boneless Skinless Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 0.25 tsp Garlic Powder; Sea Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Quinoa

Pan-seared chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon for a bright, zesty zing.

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NUTRITION

Protein

42.6g

Fat

10.8g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.25 tsp Garlic Powder

Sea Salt and Black Pepper to taste

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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, sea salt, and black pepper in a bowl.
3
Spread the broccoli in a single layer on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
4
While the broccoli roasts, season the chicken breast evenly with garlic powder, salt, and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.
7
Warm the pre-cooked quinoa in a small saucepan or microwave and fluff with a fork.
8
Slice the seared chicken and serve it over the quinoa alongside the roasted broccoli.
9
Drizzle the entire plate with fresh lemon juice before serving.