Seared Chicken Breast with Creamy Garlic Quinoa and Steamed Broccoli

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

Seared Chicken Breast with Creamy Garlic Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Creamy Garlic Quinoa and Steamed Broccoli

Pan-seared chicken breast served over fluffy quinoa folded with Greek yogurt and fragrant garlic, paired with tender steamed broccoli and a zesty squeeze of lemon.

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NUTRITION

590kcal
Protein
51.5g
Fat
13.5g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Dry Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Non-fat Greek Yogurt

2 cloves Garlic, minced

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly in a fine-mesh strainer and combine with one cup of water in a small pot.

  • 2

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

  • 3

    Season the chicken breast with sea salt and black pepper on both sides.

  • 4

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

  • 5

    Place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until tender-crisp and vibrant green.

  • 6

    Once the quinoa is finished, remove from heat and stir in the minced garlic and Greek yogurt until the texture is light and creamy.

  • 7

    Slice the seared chicken and serve it alongside the garlic quinoa and steamed broccoli, finishing with a fresh squeeze of lemon juice.

Seared Chicken Breast with Creamy Garlic Quinoa and Steamed Broccoli

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

Seared Chicken Breast with Creamy Garlic Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Creamy Garlic Quinoa and Steamed Broccoli

Pan-seared chicken breast served over fluffy quinoa folded with Greek yogurt and fragrant garlic, paired with tender steamed broccoli and a zesty squeeze of lemon.

NUTRITION

590kcal
Protein
51.5g
Fat
13.5g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Dry Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Non-fat Greek Yogurt

2 cloves Garlic, minced

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly in a fine-mesh strainer and combine with one cup of water in a small pot.

  • 2

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

  • 3

    Season the chicken breast with sea salt and black pepper on both sides.

  • 4

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

  • 5

    Place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until tender-crisp and vibrant green.

  • 6

    Once the quinoa is finished, remove from heat and stir in the minced garlic and Greek yogurt until the texture is light and creamy.

  • 7

    Slice the seared chicken and serve it alongside the garlic quinoa and steamed broccoli, finishing with a fresh squeeze of lemon juice.