Name: Seared Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.4 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1.5 cups Broccoli florets; 1.25 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.25 teaspoon Smoked Paprika

Seared Chicken Breast with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Quinoa and Roasted Broccoli

Pan-seared chicken breast served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon and a dash of smoky paprika.

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NUTRITION

Protein

43.8g

Fat

12.4g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Smoked Paprika

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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 of the olive oil, salt, and pepper, then spread them on the baking sheet.
3
Roast the broccoli for 15-18 minutes until the edges are slightly crispy.
4
While the broccoli roasts, prepare the quinoa by simmering it in water or low-sodium vegetable broth until all liquid is absorbed and it is fluffy.
5
Season the chicken breast with smoked paprika, salt, and pepper on both sides.
6
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for about 6 minutes per side until the internal temperature reaches 165°F.
7
Let the chicken rest for 5 minutes before slicing it into thin strips.
8
Assemble your lunch by placing the quinoa and roasted broccoli in a bowl, topping with the sliced chicken.
9
Drizzle the entire dish with fresh lemon juice just before serving for a bright finish.