Pan-Seared Lemon Herb Chicken with Fluffy Rice Pilaf

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

Pan-Seared Lemon Herb Chicken with Fluffy Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Chicken with Fluffy Rice Pilaf

Enjoy a vibrant plate of pan-seared lemon herb chicken served atop a bed of fluffy rice pilaf. The chicken is perfectly seared to lock in juices and infused with fresh lemon zest and herbs, while the rice pilaf is light and aromatic, making for a well-balanced and satisfying meal.

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NUTRITION

378kcal
Protein
41.9g
Fat
8.5g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked White Rice

1/4 medium Lemon

1 tsp Olive Oil

2 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme

1 small Shallot, diced

Salt and Pepper, to taste

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PREPARATION

  • 1

    Start by cooking the rice pilaf: In a small pot, add the 1/2 cup of cooked white rice along with a diced small shallot, and a pinch of salt. Gently warm over low heat and stir until the flavors meld. Remove from heat once warmed through.

  • 2

    While the rice is warming, prepare the chicken: Pat the 6-ounce chicken breast dry with paper towels. Season both sides with salt, pepper, and the fresh thyme.

  • 3

    Heat a non-stick skillet over medium-high heat. Add 1 teaspoon of olive oil to the pan.

  • 4

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. For extra flavor, squeeze a bit of lemon juice (from the 1/4 medium lemon) over the chicken as it cooks.

  • 5

    Once the chicken is cooked, remove it from the pan and let it rest for a couple of minutes.

  • 6

    To serve, slice the chicken and lay it atop the warm rice pilaf. Drizzle a little more lemon juice if desired and sprinkle with chopped fresh parsley for a burst of color and brightness.

Pan-Seared Lemon Herb Chicken with Fluffy Rice Pilaf

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

Pan-Seared Lemon Herb Chicken with Fluffy Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Chicken with Fluffy Rice Pilaf

Enjoy a vibrant plate of pan-seared lemon herb chicken served atop a bed of fluffy rice pilaf. The chicken is perfectly seared to lock in juices and infused with fresh lemon zest and herbs, while the rice pilaf is light and aromatic, making for a well-balanced and satisfying meal.

NUTRITION

378kcal
Protein
41.9g
Fat
8.5g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked White Rice

1/4 medium Lemon

1 tsp Olive Oil

2 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme

1 small Shallot, diced

Salt and Pepper, to taste

PREPARATION

  • 1

    Start by cooking the rice pilaf: In a small pot, add the 1/2 cup of cooked white rice along with a diced small shallot, and a pinch of salt. Gently warm over low heat and stir until the flavors meld. Remove from heat once warmed through.

  • 2

    While the rice is warming, prepare the chicken: Pat the 6-ounce chicken breast dry with paper towels. Season both sides with salt, pepper, and the fresh thyme.

  • 3

    Heat a non-stick skillet over medium-high heat. Add 1 teaspoon of olive oil to the pan.

  • 4

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. For extra flavor, squeeze a bit of lemon juice (from the 1/4 medium lemon) over the chicken as it cooks.

  • 5

    Once the chicken is cooked, remove it from the pan and let it rest for a couple of minutes.

  • 6

    To serve, slice the chicken and lay it atop the warm rice pilaf. Drizzle a little more lemon juice if desired and sprinkle with chopped fresh parsley for a burst of color and brightness.