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 the vibrant flavors of tender, pan-seared chicken breast encrusted with a light almond flour and herb coating, finished with a zesty lemon garlic sauce. This dish is a perfect balance of lean protein and bright, aromatic notes, ideal for a fulfilling meal at any time of the day.

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NUTRITION

335kcal
Protein
47.0g
Fat
15.7g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Tbsp Almond Flour

1 large Egg White

1 tsp Olive Oil

2 medium Lemon Wedges

1 clove Garlic

2 Tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season lightly with salt and pepper.

  • 2

    In a shallow bowl, combine the almond flour, egg white, chopped parsley, salt, and pepper to create a light coating mixture.

  • 3

    Dip the chicken breast into the mixture, ensuring an even herb and almond flour coating.

  • 4

    Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, add the coated chicken breast.

  • 5

    Cook the chicken for about 5-6 minutes per side, or until the outside is golden and the internal temperature reaches 165°F.

  • 6

    While the chicken is cooking, in a small saucepan, gently heat a little bit of olive oil with minced garlic. Add the lemon wedges and a dash of salt, letting the flavors meld into a light lemon garlic sauce.

  • 7

    Once the chicken is cooked, plate it and drizzle with the warm lemon garlic sauce. Garnish with additional parsley if desired 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 the vibrant flavors of tender, pan-seared chicken breast encrusted with a light almond flour and herb coating, finished with a zesty lemon garlic sauce. This dish is a perfect balance of lean protein and bright, aromatic notes, ideal for a fulfilling meal at any time of the day.

NUTRITION

335kcal
Protein
47.0g
Fat
15.7g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Tbsp Almond Flour

1 large Egg White

1 tsp Olive Oil

2 medium Lemon Wedges

1 clove Garlic

2 Tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season lightly with salt and pepper.

  • 2

    In a shallow bowl, combine the almond flour, egg white, chopped parsley, salt, and pepper to create a light coating mixture.

  • 3

    Dip the chicken breast into the mixture, ensuring an even herb and almond flour coating.

  • 4

    Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, add the coated chicken breast.

  • 5

    Cook the chicken for about 5-6 minutes per side, or until the outside is golden and the internal temperature reaches 165°F.

  • 6

    While the chicken is cooking, in a small saucepan, gently heat a little bit of olive oil with minced garlic. Add the lemon wedges and a dash of salt, letting the flavors meld into a light lemon garlic sauce.

  • 7

    Once the chicken is cooked, plate it and drizzle with the warm lemon garlic sauce. Garnish with additional parsley if desired and serve immediately.