Herb-Seared Chicken Breast with High-Protein Pasta and Broccoli

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

Herb-Seared Chicken Breast with High-Protein Pasta and Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Seared Chicken Breast with High-Protein Pasta and Broccoli

Pan-seared chicken breast seasoned with rosemary and thyme, served over chickpea pasta and garlic-rubbed broccoli with a squeeze of zesty lemon.

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NUTRITION

468kcal
Protein
45.9g
Fat
16.1g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

140g Chicken Breast

56g Chickpea Pasta

1 cup Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Lemon juice

Dried rosemary and thyme to taste

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to the package instructions until al dente.

  • 2

    While the pasta cooks, season the chicken breast on both sides with salt, pepper, dried rosemary, and dried thyme.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the skillet and set it aside to rest for a few minutes before slicing.

  • 5

    In the same skillet, add the remaining oil and sauté the minced garlic and broccoli florets for 3-4 minutes until they are tender-crisp and vibrant green.

  • 6

    Drain the pasta and toss it into the skillet with the broccoli, garlic, and a squeeze of fresh lemon juice.

  • 7

    Slice the seared chicken and serve it over the pasta and broccoli mixture.

Herb-Seared Chicken Breast with High-Protein Pasta and Broccoli

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

Herb-Seared Chicken Breast with High-Protein Pasta and Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Seared Chicken Breast with High-Protein Pasta and Broccoli

Pan-seared chicken breast seasoned with rosemary and thyme, served over chickpea pasta and garlic-rubbed broccoli with a squeeze of zesty lemon.

NUTRITION

468kcal
Protein
45.9g
Fat
16.1g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

140g Chicken Breast

56g Chickpea Pasta

1 cup Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Lemon juice

Dried rosemary and thyme to taste

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to the package instructions until al dente.

  • 2

    While the pasta cooks, season the chicken breast on both sides with salt, pepper, dried rosemary, and dried thyme.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the skillet and set it aside to rest for a few minutes before slicing.

  • 5

    In the same skillet, add the remaining oil and sauté the minced garlic and broccoli florets for 3-4 minutes until they are tender-crisp and vibrant green.

  • 6

    Drain the pasta and toss it into the skillet with the broccoli, garlic, and a squeeze of fresh lemon juice.

  • 7

    Slice the seared chicken and serve it over the pasta and broccoli mixture.