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 and toasted garlic.
INGREDIENTS
6 ounces Chicken Breast
1/2 cup cooked Quinoa
1.5 cups Broccoli florets
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, minced garlic, and a pinch of sea salt on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly browned and tender.
While broccoli roasts, season the chicken breast with salt, pepper, and any desired dried herbs like oregano or thyme.
Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for 5 minutes before slicing to keep it juicy.
Fluff the pre-cooked quinoa and place it in a bowl or on a plate.
Top the quinoa with the roasted broccoli and sliced chicken breast.
Garnish with a fresh squeeze of lemon juice and a sprinkle of red pepper flakes if desired.