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: 4.8 oz Chicken Breast; 1/2 cup cooked Quinoa; 1.5 cups Broccoli florets; 1.2 tbsp Extra Virgin Olive Oil; 2 cloves Garlic, minced; 1 tbsp Lemon Juice; Sea salt and black pepper to taste

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 florets, finished with a squeeze of fresh lemon and toasted garlic.

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NUTRITION

Protein

39.8g

Fat

22.1g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.2 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

Sea salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the broccoli florets with half of the olive oil, salt, and pepper on a rimmed baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
While broccoli roasts, season the chicken breast with salt, pepper, and half of the minced garlic.
5
Heat the remaining olive oil in a skillet over medium-high heat.
6
Sear the chicken for 6-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
7
In the last minute of cooking the chicken, add the remaining garlic to the pan to toast until fragrant.
8
Fluff the pre-cooked quinoa and place it in a bowl or on a plate.
9
Slice the chicken and serve it alongside the roasted broccoli over the quinoa.
10
Drizzle the entire dish with fresh lemon juice before serving.