YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce
Enjoy a beautifully seared chicken breast encrusted with a flavorful blend of whole wheat breadcrumbs and fresh herbs, drizzled with a zesty lemon garlic sauce. Paired with a serving of fluffy quinoa, this dish offers a delightful balance of savory, citrus, and aromatic notes that is both satisfying and nutritious.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Panko Breadcrumbs
2 tbsp Fresh Mixed Herbs (Parsley & Thyme)
1 tbsp Olive Oil
2 tbsp Lemon Juice
1 clove Garlic
1/4 cup Low Sodium Chicken Broth
1/2 cup Cooked Quinoa
PREPARATION
Pat the chicken breast dry and season lightly with salt and pepper.
In a shallow dish, combine the whole wheat panko breadcrumbs with the chopped fresh herbs.
Press the chicken breast into the breadcrumb mixture, ensuring an even coat on both sides.
Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and pan-sear for about 4-5 minutes per side until golden and the internal temperature reaches 165°F.
Remove the chicken from the skillet and set aside. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté briefly until fragrant, about 30 seconds.
Add the lemon juice and low sodium chicken broth to the skillet, stirring to deglaze the pan. Allow the sauce to simmer for 2-3 minutes until slightly reduced.
Return the chicken to the skillet, spoon the lemon garlic sauce over it, and allow it to warm for an additional minute.
Serve the herb-crusted chicken alongside the cooked quinoa, drizzling any extra sauce from the pan over the top.