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 delicious pan seared chicken breast encrusted in a delicate blend of almond flour and fresh herbs, finished with a zesty lemon garlic sauce. This dish offers an enticing blend of crispy exterior and tender, juicy meat, perfect for a satisfying meal any time of day.

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NUTRITION

338kcal
Protein
39.5g
Fat
17.1g
Carbs
4.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Almond Flour

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Mixed Herbs

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    In a shallow dish, combine the almond flour with the fresh mixed herbs.

  • 3

    Dredge the chicken breast in the almond flour mixture to evenly coat both sides.

  • 4

    Heat the olive oil in a skillet over medium-high heat until shimmering.

  • 5

    Add the chicken breast to the skillet and cook for about 5-6 minutes on each side, or until the exterior is crispy and the interior reaches an internal temperature of 165°F.

  • 6

    Remove the chicken from the skillet and set aside.

  • 7

    Lower the heat and add the minced garlic to the same skillet, stirring for about 30 seconds until fragrant.

  • 8

    Pour in the lemon juice and low-sodium chicken broth, stirring to deglaze the pan and incorporate the flavorful bits.

  • 9

    Let the sauce simmer for 1-2 minutes until slightly reduced.

  • 10

    Drizzle the lemon garlic sauce over the chicken and 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 delicious pan seared chicken breast encrusted in a delicate blend of almond flour and fresh herbs, finished with a zesty lemon garlic sauce. This dish offers an enticing blend of crispy exterior and tender, juicy meat, perfect for a satisfying meal any time of day.

NUTRITION

338kcal
Protein
39.5g
Fat
17.1g
Carbs
4.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Almond Flour

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Mixed Herbs

1/4 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    In a shallow dish, combine the almond flour with the fresh mixed herbs.

  • 3

    Dredge the chicken breast in the almond flour mixture to evenly coat both sides.

  • 4

    Heat the olive oil in a skillet over medium-high heat until shimmering.

  • 5

    Add the chicken breast to the skillet and cook for about 5-6 minutes on each side, or until the exterior is crispy and the interior reaches an internal temperature of 165°F.

  • 6

    Remove the chicken from the skillet and set aside.

  • 7

    Lower the heat and add the minced garlic to the same skillet, stirring for about 30 seconds until fragrant.

  • 8

    Pour in the lemon juice and low-sodium chicken broth, stirring to deglaze the pan and incorporate the flavorful bits.

  • 9

    Let the sauce simmer for 1-2 minutes until slightly reduced.

  • 10

    Drizzle the lemon garlic sauce over the chicken and serve immediately.