Pan-Seared Chicken with Fresh Persimmon and Arugula

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

Pan-Seared Chicken with Fresh Persimmon and Arugula

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Fresh Persimmon and Arugula

Savor the perfect balance of savory pan-seared chicken breast paired with the delicate sweetness of fresh persimmon and a peppery arugula salad, lightly dressed in olive oil and a splash of lemon to brighten the flavors.

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NUTRITION

339kcal
Protein
33.1g
Fat
8.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Persimmon

2 cups Arugula

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper on both sides.

  • 2

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

  • 3

    Once the oil is shimmering, add the chicken breast, cooking for about 5-7 minutes on each side, until golden and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, thinly slice the persimmon and toss it with the arugula in a bowl.

  • 5

    Drizzle the fresh lemon juice over the arugula and persimmon, and gently toss to combine.

  • 6

    Once the chicken is cooked, thinly slice it and arrange on top of the persimmon and arugula salad.

  • 7

    Finish with an additional sprinkle of freshly ground black pepper if desired, and serve immediately.

Pan-Seared Chicken with Fresh Persimmon and Arugula

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

Pan-Seared Chicken with Fresh Persimmon and Arugula

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Fresh Persimmon and Arugula

Savor the perfect balance of savory pan-seared chicken breast paired with the delicate sweetness of fresh persimmon and a peppery arugula salad, lightly dressed in olive oil and a splash of lemon to brighten the flavors.

NUTRITION

339kcal
Protein
33.1g
Fat
8.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Persimmon

2 cups Arugula

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper on both sides.

  • 2

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

  • 3

    Once the oil is shimmering, add the chicken breast, cooking for about 5-7 minutes on each side, until golden and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, thinly slice the persimmon and toss it with the arugula in a bowl.

  • 5

    Drizzle the fresh lemon juice over the arugula and persimmon, and gently toss to combine.

  • 6

    Once the chicken is cooked, thinly slice it and arrange on top of the persimmon and arugula salad.

  • 7

    Finish with an additional sprinkle of freshly ground black pepper if desired, and serve immediately.