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


Makes 2 servings


  • 2 boneless, skinless chicken breasts
  • 2 cups broccoli florets, cut into small, bite-size pieces
  • 2-4 garlic cloves, smashed
  • 1/8 cup almonds, sliced
  • 1/4 cup kale, finely chopped
  • 1 cup cooked quinoa
  • 1/4 cup extra virgin olive oil
  • 1/8 cup lemon juice
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • salt
  • pepper
  • extra virgin olive oil, to coat pan


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.


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