Seared Chicken Breast with Roasted Broccoli and Quinoa

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

Seared Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Quinoa

Pan-seared chicken breast and oven-roasted broccoli served over fluffy quinoa with a side of tart, juicy raspberries.

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NUTRITION

466kcal
Protein
54.1g
Fat
12g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Olive Oil

1/2 cup fresh Raspberries

1/4 tsp Garlic Powder

Salt and Pepper to taste

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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 and a pinch of salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, cook the quinoa according to package directions until it is light and fluffy.

  • 4

    Season the chicken breast with garlic powder, salt, and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.

  • 6

    Slice the chicken and serve it alongside the roasted broccoli and quinoa, finishing the plate with a handful of fresh raspberries.

Seared Chicken Breast with Roasted Broccoli and Quinoa

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

Seared Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Quinoa

Pan-seared chicken breast and oven-roasted broccoli served over fluffy quinoa with a side of tart, juicy raspberries.

NUTRITION

466kcal
Protein
54.1g
Fat
12g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Olive Oil

1/2 cup fresh Raspberries

1/4 tsp Garlic Powder

Salt and Pepper to taste

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 and a pinch of salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, cook the quinoa according to package directions until it is light and fluffy.

  • 4

    Season the chicken breast with garlic powder, salt, and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.

  • 6

    Slice the chicken and serve it alongside the roasted broccoli and quinoa, finishing the plate with a handful of fresh raspberries.