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

Enjoy a vibrant and flavorful dish featuring a perfectly pan-seared herb-crusted chicken breast drizzled with a zesty lemon garlic sauce, served alongside a portion of quinoa for a balanced, satisfying meal.

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NUTRITION

477kcal
Protein
45.1g
Fat
20.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 serving Lemon Juice

1 clove Garlic

2 tablespoons Mixed Fresh Herbs

1/4 cup Quinoa (uncooked)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Rinse the chicken breast and pat dry with paper towels. Season both sides with salt, black pepper, garlic powder, and the finely chopped mixed fresh herbs.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear each side for about 4-5 minutes until a golden crust forms and the internal temperature reaches 165°F. Remove the chicken and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the lemon juice and stir to deglaze the pan, scraping up any flavorful bits from the chicken.

  • 4

    Meanwhile, prepare the quinoa by rinsing it under cold water. In a small pot, combine the quinoa with water (using a ratio of 1 part quinoa to 2 parts water). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.

  • 5

    Plate the quinoa and slice the chicken breast. 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

Enjoy a vibrant and flavorful dish featuring a perfectly pan-seared herb-crusted chicken breast drizzled with a zesty lemon garlic sauce, served alongside a portion of quinoa for a balanced, satisfying meal.

NUTRITION

477kcal
Protein
45.1g
Fat
20.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 serving Lemon Juice

1 clove Garlic

2 tablespoons Mixed Fresh Herbs

1/4 cup Quinoa (uncooked)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Rinse the chicken breast and pat dry with paper towels. Season both sides with salt, black pepper, garlic powder, and the finely chopped mixed fresh herbs.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear each side for about 4-5 minutes until a golden crust forms and the internal temperature reaches 165°F. Remove the chicken and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the lemon juice and stir to deglaze the pan, scraping up any flavorful bits from the chicken.

  • 4

    Meanwhile, prepare the quinoa by rinsing it under cold water. In a small pot, combine the quinoa with water (using a ratio of 1 part quinoa to 2 parts water). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.

  • 5

    Plate the quinoa and slice the chicken breast. Drizzle the lemon garlic sauce over the chicken and serve immediately.