YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Quinoa and Roasted Broccoli
Pan-seared organic chicken breast served over a bed of fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
5 ounces Organic Chicken Breast
1 cup Organic Quinoa (cooked)
1.5 cups Organic Broccoli Florets
1.5 tablespoons Avocado Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the broccoli florets with half of the avocado oil, salt, and pepper on a baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with salt, pepper, and organic garlic powder.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Allow the chicken to rest for 3 minutes before slicing it into strips.
Fluff the cooked quinoa and place it in a bowl or on a plate.
Top the quinoa with the sliced chicken and roasted broccoli, finishing with a fresh squeeze of lemon juice.