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.

Seared Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Quinoa

Pan-seared chicken breast served over quinoa and roasted broccoli, finished with a bright squeeze of lemon and a pinch of toasted garlic.

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NUTRITION

412kcal
Protein
33.5g
Fat
18.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Cooked Quinoa

1.25 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp 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 the olive oil, minced garlic, and a pinch of sea salt.

  • 3

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

  • 4

    While the broccoli roasts, cook the quinoa in water or vegetable broth until fluffy.

  • 5

    Season the chicken breast with salt and pepper, then sear in a hot skillet with the remaining oil until golden and cooked through.

  • 6

    Plate the chicken with the quinoa and broccoli, finishing the dish with a bright squeeze of fresh lemon juice.

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.

Seared Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Quinoa

Pan-seared chicken breast served over quinoa and roasted broccoli, finished with a bright squeeze of lemon and a pinch of toasted garlic.

NUTRITION

412kcal
Protein
33.5g
Fat
18.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Cooked Quinoa

1.25 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp 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 the olive oil, minced garlic, and a pinch of sea salt.

  • 3

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

  • 4

    While the broccoli roasts, cook the quinoa in water or vegetable broth until fluffy.

  • 5

    Season the chicken breast with salt and pepper, then sear in a hot skillet with the remaining oil until golden and cooked through.

  • 6

    Plate the chicken with the quinoa and broccoli, finishing the dish with a bright squeeze of fresh lemon juice.