YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce
Enjoy a savory twist on a classic chicken dish, where tender pan-seared chicken breast is coated in a fragrant blend of herbs and finished with a bright lemon garlic sauce. Paired with a side of fluffy quinoa, this meal delivers a satisfying combination of protein and flavor, perfect for any time of day.
INGREDIENTS
6 oz Chicken Breast
1 tsp Olive Oil
2 Garlic Cloves
1 Lemon (juice and zest)
1.5 tsp Mixed Dried Herbs
Salt & Pepper to taste
1/2 cup Cooked Quinoa
PREPARATION
Rinse the chicken breast and pat dry with paper towels. Season both sides with salt, pepper, and the mixed dried herbs.
Mince the garlic finely and set aside. Zest and juice the lemon, combining both in a small bowl with the minced garlic.
Heat the olive oil in a nonstick skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken breast.
Sear the chicken for about 5-6 minutes on each side, or until a golden crust forms and the internal temperature reaches 165°F.
While the chicken is cooking, prepare the quinoa according to the package instructions if not pre-cooked, aiming for about 1/2 cup cooked quinoa per serving.
Once the chicken is done, remove it from the skillet. Lower the heat slightly and add the lemon garlic mixture to the pan, stirring to deglaze and absorb the flavorful bits from the chicken, heating it for 1-2 minutes.
Plate the cooked quinoa, top with the pan-seared chicken, and drizzle the warm lemon garlic sauce evenly over the chicken.
Serve immediately and enjoy your balanced, herb-crusted pan seared chicken with a zesty lemon garlic finish.