Crispy Lemon Pepper Pan-Seared Chicken

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

Crispy Lemon Pepper Pan-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Pepper Pan-Seared Chicken

Savor the bright, zesty flavors of lemon and freshly cracked black pepper on a perfectly pan-seared chicken breast, served alongside a light and fluffy quinoa salad. This dish boasts a crispy exterior with juicy, tender meat complemented by the nutty texture of quinoa. A delightful balance of citrus, spice, and wholesome ingredients that make for a healthy and delicious meal.

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NUTRITION

402kcal
Protein
40.0g
Fat
15.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1 Lemon (zest and juice)

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

1/2 cup Cooked Quinoa

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides generously with a pinch of salt and black pepper.

  • 2

    Zest the lemon and set aside a teaspoon of zest. Then, cut the lemon in half and squeeze out the juice.

  • 3

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Add the chicken breast once the oil is shimmering.

  • 4

    Sear the chicken for about 4-5 minutes on each side until the outside is crispy and golden, and the internal temperature reaches 165°F.

  • 5

    During the last minute of cooking, add the minced garlic to the pan, allowing it to toast lightly without burning.

  • 6

    Remove the chicken from the pan and drizzle with the lemon juice, then sprinkle the reserved lemon zest on top.

  • 7

    For the quinoa, if not pre-cooked, cook according to package instructions using a drizzle of olive oil for moisture. Fluff with a fork and toss with a bit of fresh parsley.

  • 8

    Plate the pan-seared chicken alongside a serving of quinoa. Garnish with additional parsley or a light drizzle of olive oil if desired, and serve immediately.

Crispy Lemon Pepper Pan-Seared Chicken

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

Crispy Lemon Pepper Pan-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Pepper Pan-Seared Chicken

Savor the bright, zesty flavors of lemon and freshly cracked black pepper on a perfectly pan-seared chicken breast, served alongside a light and fluffy quinoa salad. This dish boasts a crispy exterior with juicy, tender meat complemented by the nutty texture of quinoa. A delightful balance of citrus, spice, and wholesome ingredients that make for a healthy and delicious meal.

NUTRITION

402kcal
Protein
40.0g
Fat
15.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1 Lemon (zest and juice)

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

1/2 cup Cooked Quinoa

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides generously with a pinch of salt and black pepper.

  • 2

    Zest the lemon and set aside a teaspoon of zest. Then, cut the lemon in half and squeeze out the juice.

  • 3

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Add the chicken breast once the oil is shimmering.

  • 4

    Sear the chicken for about 4-5 minutes on each side until the outside is crispy and golden, and the internal temperature reaches 165°F.

  • 5

    During the last minute of cooking, add the minced garlic to the pan, allowing it to toast lightly without burning.

  • 6

    Remove the chicken from the pan and drizzle with the lemon juice, then sprinkle the reserved lemon zest on top.

  • 7

    For the quinoa, if not pre-cooked, cook according to package instructions using a drizzle of olive oil for moisture. Fluff with a fork and toss with a bit of fresh parsley.

  • 8

    Plate the pan-seared chicken alongside a serving of quinoa. Garnish with additional parsley or a light drizzle of olive oil if desired, and serve immediately.