Seared Chicken Breast with Steamed Green Beans and Quinoa

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

Seared Chicken Breast with Steamed Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Steamed Green Beans and Quinoa

Pan-seared chicken breast seasoned with garlic and herbs, served over fluffy quinoa with vibrant, snap-fresh green beans.

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NUTRITION

369kcal
Protein
45g
Fat
8.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Green Beans

1 teaspoon Extra Virgin Olive Oil

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and simmer in water or low-sodium broth until all liquid is absorbed and it becomes fluffy.

  • 2

    Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are tender yet retain a snap.

  • 3

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

  • 4

    Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6-8 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 5

    Let the chicken rest for 3 minutes before slicing.

  • 6

    Serve the sliced chicken over the bed of quinoa with the steamed green beans on the side.

Seared Chicken Breast with Steamed Green Beans and Quinoa

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

Seared Chicken Breast with Steamed Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Steamed Green Beans and Quinoa

Pan-seared chicken breast seasoned with garlic and herbs, served over fluffy quinoa with vibrant, snap-fresh green beans.

NUTRITION

369kcal
Protein
45g
Fat
8.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Green Beans

1 teaspoon Extra Virgin Olive Oil

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

    Rinse the quinoa thoroughly and simmer in water or low-sodium broth until all liquid is absorbed and it becomes fluffy.

  • 2

    Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are tender yet retain a snap.

  • 3

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

  • 4

    Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6-8 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 5

    Let the chicken rest for 3 minutes before slicing.

  • 6

    Serve the sliced chicken over the bed of quinoa with the steamed green beans on the side.