Name: Pan-Seared Chicken with Roasted Red Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 1 medium red bell pepper; 0.5 cup cooked quinoa; 2 cups baby spinach; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp lemon juice

Pan-Seared Chicken with Roasted Red Peppers

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Red Peppers

Pan-seared chicken breast served over fluffy quinoa with smoky roasted red peppers and wilted spinach for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

51.6g

Fat

21.1g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium red bell pepper

0.5 cup cooked quinoa

2 cups baby spinach

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Slice the red bell pepper into thin strips, toss with one teaspoon of the olive oil, and roast for 15 minutes until tender and slightly charred.
3
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
4
Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6 to 8 minutes per side until golden and cooked through.
5
Transfer the chicken to a plate to rest; in the same skillet, add the minced garlic and baby spinach, sautéing for about 2 minutes until just wilted.
6
Assemble the dish by placing the fluffy cooked quinoa at the base of the plate and topping it with the sliced chicken breast, roasted peppers, and sautéed spinach.
7
Finish the meal with a bright squeeze of fresh lemon juice over the chicken and vegetables before serving.