YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce
Savor the delicate flavors of a perfectly pan-seared chicken breast, encrusted with whole wheat breadcrumbs and aromatic herbs, drizzled with a bright, zesty lemon garlic sauce. Paired with a side of fluffy quinoa, this dish offers a harmonious balance of tangy, savory, and wholesome comfort in every bite.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 tsp Olive Oil
1 Garlic Clove
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Rosemary & Thyme)
1/2 cup Cooked Quinoa
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt and pepper.
In a shallow dish, combine whole wheat breadcrumbs with finely chopped fresh herbs, a pinch of salt, and pepper.
Lightly coat the chicken breast with a small drizzle of olive oil, then press it into the breadcrumb mixture until evenly coated.
Heat the remaining olive oil in a skillet over medium-high heat. Add the breaded chicken and cook for about 4-5 minutes per side until golden brown and cooked through.
Meanwhile, prepare the lemon garlic sauce by gently warming a minced garlic clove in a small saucepan with a drizzle of olive oil, then stir in lemon juice. Remove from heat before the garlic browns.
Serve the pan-seared chicken drizzled with the lemon garlic sauce alongside 1/2 cup of cooked quinoa.