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 served with garlic-roasted broccoli and fluffy quinoa, finished with a squeeze of bright lemon and a pinch of toasted sea salt.

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NUTRITION

303kcal
Protein
35.6g
Fat
9.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups Broccoli Florets

1/4 cup cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and the garlic powder, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with a pinch of salt and pepper.

  • 5

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

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until fluffy.

  • 7

    Plate the seared chicken alongside the roasted broccoli and quinoa, finishing the dish with a fresh squeeze of lemon juice.

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 served with garlic-roasted broccoli and fluffy quinoa, finished with a squeeze of bright lemon and a pinch of toasted sea salt.

NUTRITION

303kcal
Protein
35.6g
Fat
9.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups Broccoli Florets

1/4 cup cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and the garlic powder, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with a pinch of salt and pepper.

  • 5

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

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until fluffy.

  • 7

    Plate the seared chicken alongside the roasted broccoli and quinoa, finishing the dish with a fresh squeeze of lemon juice.