Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce

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

Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce

Savor a perfectly pan-seared chicken breast with a fragrant herb crust and a bright, zesty lemon garlic sauce. This recipe balances tender, juicy chicken with a crisp, flavorful exterior, all lifted by a tangy sauce that enhances each bite.

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NUTRITION

375kcal
Protein
34.4g
Fat
24.6g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Almond Flour

1 tbsp Olive Oil

1 tbsp Fresh Herb Mix (Parsley, Thyme, Oregano)

1 Garlic Clove

1 tbsp Lemon Juice

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides lightly with salt and black pepper.

  • 2

    In a shallow dish, mix the almond flour with the fresh herb mix. Dredge the chicken breast in the mixture, pressing gently to adhere.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the chicken breast to the skillet and cook for about 4-5 minutes on each side, or until a golden crust forms and the chicken is cooked through.

  • 5

    Reduce the heat to medium-low. Add the minced garlic (or garlic clove pressed) to the pan and sauté until fragrant, about 30 seconds.

  • 6

    Pour in the lemon juice, stirring to deglaze the pan and combine with the garlic, forming a light sauce over the chicken.

  • 7

    Once the sauce is slightly reduced and the chicken is well-coated, remove the chicken from the skillet.

  • 8

    Plate the chicken and drizzle any remaining sauce from the pan over the top. Serve immediately.

Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce

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

Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce

Savor a perfectly pan-seared chicken breast with a fragrant herb crust and a bright, zesty lemon garlic sauce. This recipe balances tender, juicy chicken with a crisp, flavorful exterior, all lifted by a tangy sauce that enhances each bite.

NUTRITION

375kcal
Protein
34.4g
Fat
24.6g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Almond Flour

1 tbsp Olive Oil

1 tbsp Fresh Herb Mix (Parsley, Thyme, Oregano)

1 Garlic Clove

1 tbsp Lemon Juice

Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides lightly with salt and black pepper.

  • 2

    In a shallow dish, mix the almond flour with the fresh herb mix. Dredge the chicken breast in the mixture, pressing gently to adhere.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the chicken breast to the skillet and cook for about 4-5 minutes on each side, or until a golden crust forms and the chicken is cooked through.

  • 5

    Reduce the heat to medium-low. Add the minced garlic (or garlic clove pressed) to the pan and sauté until fragrant, about 30 seconds.

  • 6

    Pour in the lemon juice, stirring to deglaze the pan and combine with the garlic, forming a light sauce over the chicken.

  • 7

    Once the sauce is slightly reduced and the chicken is well-coated, remove the chicken from the skillet.

  • 8

    Plate the chicken and drizzle any remaining sauce from the pan over the top. Serve immediately.