Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

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

Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

Tender pan-seared chicken and fluffy quinoa served with oven-roasted broccoli florets, finished with a bright squeeze of lemon and aromatic garlic for a vibrant, citrusy finish.

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NUTRITION

455kcal
Protein
47.1g
Fat
13.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Chicken Breast

0.25 cup dry Quinoa

1.5 cups Broccoli florets

0.5 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half of the olive oil and the minced garlic on a rimmed baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, rinse the quinoa and bring it to a boil in a small pot with a half cup of water, then reduce heat and simmer covered for 15 minutes.

  • 5

    Season the chicken breast with salt and black pepper to taste.

  • 6

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

  • 7

    Sear the chicken for 6-8 minutes per side until it is golden brown and cooked through to an internal temperature of 165°F.

  • 8

    Deglaze the skillet with the lemon juice in the final minute of cooking, spooning the juices over the chicken.

  • 9

    Serve the chicken over a bed of fluffy quinoa with the roasted broccoli on the side.

Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

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

Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

Tender pan-seared chicken and fluffy quinoa served with oven-roasted broccoli florets, finished with a bright squeeze of lemon and aromatic garlic for a vibrant, citrusy finish.

NUTRITION

455kcal
Protein
47.1g
Fat
13.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Chicken Breast

0.25 cup dry Quinoa

1.5 cups Broccoli florets

0.5 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half of the olive oil and the minced garlic on a rimmed baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, rinse the quinoa and bring it to a boil in a small pot with a half cup of water, then reduce heat and simmer covered for 15 minutes.

  • 5

    Season the chicken breast with salt and black pepper to taste.

  • 6

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

  • 7

    Sear the chicken for 6-8 minutes per side until it is golden brown and cooked through to an internal temperature of 165°F.

  • 8

    Deglaze the skillet with the lemon juice in the final minute of cooking, spooning the juices over the chicken.

  • 9

    Serve the chicken over a bed of fluffy quinoa with the roasted broccoli on the side.