Pan-Seared Chicken Breast with Sautéed Summer Vegetables & Quinoa
A lean and flavorful dinner featuring pan-seared chicken breast alongside vibrant, sautéed seasonal vegetables and protein-rich quinoa, perfect for a quick, healthy meal.
Ingredients
- Chicken Breast350 g
- Quinoa70 g
- Bell Pepper200 g
- Cherry Tomato100 g
- Bell Pepper200 g
- Olive Oil20 g
- Salt2 g
- Black Pepper1 g
- Zucchini150 g
- Dried Herbs2 g
Instructions
- 1Step 1
Step 1: Rinse 70g quinoa thoroughly. Combine with 140ml water in a small pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
- 2Step 2
Step 2: While quinoa cooks, pat the chicken breast dry and season generously with half of the salt, pepper, and dried herbs.
- 3Step 3
Step 3: Heat 10g of olive oil in a large non-stick skillet over medium-high heat. Add the chicken breast and sear for 6-8 minutes per side, or until cooked through and golden brown. Remove from skillet and set aside to rest.
- 4Step 4
Step 4: In the same skillet, add the remaining 10g of olive oil. Add the sliced bell pepper, zucchini, and halved cherry tomatoes. Sauté for 7-8 minutes until vegetables are tender-crisp. Season with remaining salt, pepper, and dried herbs.
- 5Step 5
Step 5: Slice the rested chicken breast. Serve the sliced chicken alongside the sautéed vegetables and cooked quinoa.
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