Dr. Matt Nguyen’s Pan-Roasted Chicken With Roasted
Broccoli-Quinoa Salad

8  ounces		chicken breasts, boneless, skinless
2  cups		broccoli florets cut into bite-sized pieces
4		garlic cloves, left whole buts smashed
1/8  cup		almonds, sliced
1/4  cup		kale, finely chopped
1  cup		cooked quinoa
1  teaspoon		extra virgin olive oil
1/8  cup		fresh lemon juice
2  teaspoons		honey
1  teaspoon		Dijon mustard
1  dash		Salt
1  pinch		Pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Dr. Matt Nguyen’s Pan-Roasted Chicken With Roasted Broccoli-Quinoa Salad ingredients. The serving size for any ingredient in Dr. Matt Nguyen’s Pan-Roasted Chicken With Roasted Broccoli-Quinoa Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Wash and pat-dry the chicken, then season liberally with salt and pepper.

Pre-heat the oven to 400°F degrees.

Heat 10- or 12-inch skillet on high heat, with the olive oil until shimmering.

Sear the chicken until brown (approximately 3 minutes). Turn the chicken over, add the broccoli in the skillet (don't overcrowd the pan), with the whole garlic.

Place the whole skillet in the oven for about 8 minutes.

While the chicken is in the oven, make your dressing for the salad by whisking the oil, lemon juice, mustard and honey together.

Take the chicken out of the skillet and rest it on a plate for 5 minutes before slicing.

Add the kale into the skillet and using a wooden spoon, scrape the fond off the bottom of the pan and allow kale to wilt a bit.

Add the quinoa and almonds, then dress the salad on the pan.

Plate and top with the chicken, drizzling a little more dressing over the chicken.