Seared Chicken Breast with Quinoa and Steamed Broccoli

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

Seared Chicken Breast with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Quinoa and Steamed Broccoli

Pan-seared chicken breast seasoned with garlic and herbs, served over a hearty bed of fluffy quinoa and vibrant steamed broccoli with a drizzle of silky avocado oil.

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NUTRITION

2,858kcal
Protein
220.7g
Fat
86g
Carbs
293g

SERVINGS

1 serving

INGREDIENTS

24 ounces Chicken Breast

2.5 cups Dry Quinoa

3 cups Broccoli Florets

3 tablespoons Avocado Oil

1 teaspoon Garlic Powder

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

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PREPARATION

  • 1

    Rinse the quinoa under cold water using a fine-mesh sieve and combine with 5 cups of water in a large pot.

  • 2

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed and quinoa is fluffy.

  • 3

    Pat the chicken breasts dry with paper towels and season both sides evenly with garlic powder, sea salt, and black pepper.

  • 4

    Heat the avocado oil in a large skillet over medium-high heat until shimmering.

  • 5

    Place the chicken in the skillet and sear for 6-8 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    While the chicken cooks, place the broccoli florets in a steamer basket over boiling water, cover, and steam for 5-6 minutes until tender-crisp.

  • 7

    Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.

  • 8

    Serve the sliced chicken over a large bed of quinoa and steamed broccoli, drizzling any remaining pan juices over the top.

Seared Chicken Breast with Quinoa and Steamed Broccoli

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

Seared Chicken Breast with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Quinoa and Steamed Broccoli

Pan-seared chicken breast seasoned with garlic and herbs, served over a hearty bed of fluffy quinoa and vibrant steamed broccoli with a drizzle of silky avocado oil.

NUTRITION

2,858kcal
Protein
220.7g
Fat
86g
Carbs
293g

SERVINGS

1 serving

INGREDIENTS

24 ounces Chicken Breast

2.5 cups Dry Quinoa

3 cups Broccoli Florets

3 tablespoons Avocado Oil

1 teaspoon Garlic Powder

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

PREPARATION

  • 1

    Rinse the quinoa under cold water using a fine-mesh sieve and combine with 5 cups of water in a large pot.

  • 2

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed and quinoa is fluffy.

  • 3

    Pat the chicken breasts dry with paper towels and season both sides evenly with garlic powder, sea salt, and black pepper.

  • 4

    Heat the avocado oil in a large skillet over medium-high heat until shimmering.

  • 5

    Place the chicken in the skillet and sear for 6-8 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    While the chicken cooks, place the broccoli florets in a steamer basket over boiling water, cover, and steam for 5-6 minutes until tender-crisp.

  • 7

    Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.

  • 8

    Serve the sliced chicken over a large bed of quinoa and steamed broccoli, drizzling any remaining pan juices over the top.