Pan-Seared Chicken with Roasted Vegetables

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

Pan-Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Vegetables

Pan-seared chicken breast paired with vibrant roasted broccoli and bell peppers over a bed of fluffy quinoa, finished with a velvety balsamic glaze for a sweet and savory bite.

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NUTRITION

860kcal
Protein
82g
Fat
34.6g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken breast

1 tbsp Extra virgin olive oil

0.25 cup Dry quinoa

1 cup Broccoli florets

1 cup Red bell pepper

0.25 whole Avocado

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Rinse the dry quinoa under cold water and place it in a small saucepan with 0.5 cup of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  • 3

    Place the broccoli florets and sliced red bell pepper on the prepared baking sheet and toss with 0.5 tablespoon of olive oil, 0.125 teaspoon of sea salt, and 0.125 teaspoon of black pepper.

  • 4

    Roast the vegetables in the oven for 20 minutes until they are tender and the edges are slightly charred and caramelized.

  • 5

    Season the chicken breast evenly on both sides with the garlic powder, dried oregano, and the remaining sea salt and black pepper.

  • 6

    Heat the remaining 0.5 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing it into thin, even strips.

  • 8

    Assemble the meal by fluffing the quinoa with a fork and placing it in a bowl, then top with the roasted vegetables, sliced chicken, and fresh avocado slices before drizzling with the balsamic glaze.

Pan-Seared Chicken with Roasted Vegetables

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

Pan-Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Vegetables

Pan-seared chicken breast paired with vibrant roasted broccoli and bell peppers over a bed of fluffy quinoa, finished with a velvety balsamic glaze for a sweet and savory bite.

NUTRITION

860kcal
Protein
82g
Fat
34.6g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken breast

1 tbsp Extra virgin olive oil

0.25 cup Dry quinoa

1 cup Broccoli florets

1 cup Red bell pepper

0.25 whole Avocado

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Rinse the dry quinoa under cold water and place it in a small saucepan with 0.5 cup of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  • 3

    Place the broccoli florets and sliced red bell pepper on the prepared baking sheet and toss with 0.5 tablespoon of olive oil, 0.125 teaspoon of sea salt, and 0.125 teaspoon of black pepper.

  • 4

    Roast the vegetables in the oven for 20 minutes until they are tender and the edges are slightly charred and caramelized.

  • 5

    Season the chicken breast evenly on both sides with the garlic powder, dried oregano, and the remaining sea salt and black pepper.

  • 6

    Heat the remaining 0.5 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing it into thin, even strips.

  • 8

    Assemble the meal by fluffing the quinoa with a fork and placing it in a bowl, then top with the roasted vegetables, sliced chicken, and fresh avocado slices before drizzling with the balsamic glaze.