Lemon Garlic Pan Seared Chicken with Roasted Broccoli

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

Lemon Garlic Pan Seared Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan Seared Chicken with Roasted Broccoli

Golden pan-seared chicken breast finished with a bright lemon-garlic glaze, served alongside charred roasted broccoli and fluffy quinoa.

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NUTRITION

544kcal
Protein
48.8g
Fat
24.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Broccoli Florets

1.25 tablespoons Extra Virgin Olive Oil

0.5 cup Cooked Quinoa

2 cloves Garlic, minced

1 tablespoon Lemon 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, salt, and pepper, then roast until the edges are tender and slightly charred.

  • 3

    Season the chicken breast with salt and pepper on both sides.

  • 4

    Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

  • 5

    Stir in the minced garlic and lemon juice during the final minutes of cooking to create a fragrant pan sauce.

  • 6

    Plate the chicken and roasted broccoli over a bed of warm quinoa, drizzling any remaining pan juices over the top.

Lemon Garlic Pan Seared Chicken with Roasted Broccoli

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

Lemon Garlic Pan Seared Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan Seared Chicken with Roasted Broccoli

Golden pan-seared chicken breast finished with a bright lemon-garlic glaze, served alongside charred roasted broccoli and fluffy quinoa.

NUTRITION

544kcal
Protein
48.8g
Fat
24.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Broccoli Florets

1.25 tablespoons Extra Virgin Olive Oil

0.5 cup Cooked Quinoa

2 cloves Garlic, minced

1 tablespoon Lemon 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, salt, and pepper, then roast until the edges are tender and slightly charred.

  • 3

    Season the chicken breast with salt and pepper on both sides.

  • 4

    Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

  • 5

    Stir in the minced garlic and lemon juice during the final minutes of cooking to create a fragrant pan sauce.

  • 6

    Plate the chicken and roasted broccoli over a bed of warm quinoa, drizzling any remaining pan juices over the top.