Name: Seared Chicken Breast with Roasted Carrot Ribbons and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.9 ounces Chicken Breast; 1/3 cup cooked Quinoa; 1.6 medium Carrots; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Fresh Thyme

Seared Chicken Breast with Roasted Carrot Ribbons and Quinoa

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 Roasted Carrot Ribbons and Quinoa

Pan-seared chicken breast served over fluffy quinoa and roasted carrot ribbons, finished with a squeeze of lemon and fragrant fresh thyme.

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NUTRITION

Protein

29g

Fat

11.1g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

3.9 ounces Chicken Breast

1/3 cup cooked Quinoa

1.6 medium Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Use a vegetable peeler to shave the carrots into long, thin ribbons.
3
Toss the carrot ribbons with 1/2 teaspoon of olive oil and a pinch of sea salt, then roast for 10-12 minutes until tender.
4
Cook the quinoa in water according to package directions until all liquid is absorbed and it is fluffy.
5
Season the chicken breast with sea salt and fresh thyme leaves.
6
Heat the remaining teaspoon of olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
7
Slice the chicken and serve it over the bed of quinoa and roasted carrot ribbons with a fresh squeeze of lemon juice.