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 fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

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NUTRITION

461kcal
Protein
45.1g
Fat
18.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 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 (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

  • 6

    Remove the chicken from the pan to rest, then briefly sauté the minced garlic in the same skillet for 30 seconds until fragrant.

  • 7

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the sliced chicken breast and roasted broccoli.

  • 8

    Drizzle the toasted garlic oil from the pan and the fresh lemon juice over the entire dish before serving.

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 fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

NUTRITION

461kcal
Protein
45.1g
Fat
18.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

  • 6

    Remove the chicken from the pan to rest, then briefly sauté the minced garlic in the same skillet for 30 seconds until fragrant.

  • 7

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the sliced chicken breast and roasted broccoli.

  • 8

    Drizzle the toasted garlic oil from the pan and the fresh lemon juice over the entire dish before serving.