Herb-Crusted Pan Seared Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken Breast

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken Breast

Savor a beautifully pan-seared chicken breast with a fragrant herb crust, perfectly complemented by a side of fluffy quinoa and tender asparagus. This dish offers a delightful balance of lean protein, whole grains, and vibrant greens, making it an ideal choice for a wholesome lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

371kcal
Protein
42.2g
Fat
10.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

0.5 tsp Fresh Rosemary

0.5 tsp Fresh Thyme

1 tsp Lemon Zest

1 pinch Salt

1 pinch Black Pepper

1/2 cup Cooked Quinoa

1 cup Asparagus

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, rosemary, thyme, and lemon zest.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Once the oil shimmers, add the chicken breast and sear for about 5-6 minutes on one side until a golden crust forms.

  • 4

    Flip the chicken and reduce the heat to medium, cooking for another 5-6 minutes until the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, steam or lightly roast the asparagus until tender-crisp.

  • 6

    Reheat the cooked quinoa if necessary or serve it at room temperature as a bed for the chicken.

  • 7

    Plate the chicken breast over the quinoa and arrange the asparagus on the side. Drizzle any pan juices over the top for extra flavor.

Herb-Crusted Pan Seared Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken Breast

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken Breast

Savor a beautifully pan-seared chicken breast with a fragrant herb crust, perfectly complemented by a side of fluffy quinoa and tender asparagus. This dish offers a delightful balance of lean protein, whole grains, and vibrant greens, making it an ideal choice for a wholesome lunch or dinner.

NUTRITION

371kcal
Protein
42.2g
Fat
10.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

0.5 tsp Fresh Rosemary

0.5 tsp Fresh Thyme

1 tsp Lemon Zest

1 pinch Salt

1 pinch Black Pepper

1/2 cup Cooked Quinoa

1 cup Asparagus

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, rosemary, thyme, and lemon zest.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Once the oil shimmers, add the chicken breast and sear for about 5-6 minutes on one side until a golden crust forms.

  • 4

    Flip the chicken and reduce the heat to medium, cooking for another 5-6 minutes until the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, steam or lightly roast the asparagus until tender-crisp.

  • 6

    Reheat the cooked quinoa if necessary or serve it at room temperature as a bed for the chicken.

  • 7

    Plate the chicken breast over the quinoa and arrange the asparagus on the side. Drizzle any pan juices over the top for extra flavor.