Crispy Lemon-Herb Pan-Seared Butterfly Chicken

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

Crispy Lemon-Herb Pan-Seared Butterfly Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Pan-Seared Butterfly Chicken

Experience a delightfully crisp and tangy twist on pan-seared butterfly chicken accented with fresh lemon and aromatic herbs. This dish features tender chicken, perfectly seared in a light coating of olive oil, and is accompanied by a vibrant side of quinoa and baby spinach, making it a balanced meal that’s as nutritious as it is flavorful.

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NUTRITION

379kcal
Protein
42.2g
Fat
10.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Butterfly Chicken Breast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Rosemary & Thyme

1 clove Garlic

1/2 cup Cooked Quinoa

1 cup Baby Spinach

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PREPARATION

  • 1

    Pat the butterfly chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    In a small bowl, combine the olive oil, lemon juice, finely chopped fresh herbs, and minced garlic.

  • 3

    Brush the chicken all over with the lemon-herb mixture.

  • 4

    Preheat a non-stick skillet over medium-high heat. Once hot, place the chicken in the pan, skin side down if applicable, and sear for about 4-5 minutes until the outside is crispy.

  • 5

    Flip the chicken and cook for another 4-5 minutes until fully cooked and juices run clear.

  • 6

    While the chicken finishes cooking, lightly toss baby spinach with a splash of lemon juice or extra herbs if desired, and reheat the cooked quinoa if necessary.

  • 7

    Plate the chicken alongside the quinoa and a fresh bed of spinach. Drizzle any remaining pan juices over the top for extra flavor.

Crispy Lemon-Herb Pan-Seared Butterfly Chicken

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

Crispy Lemon-Herb Pan-Seared Butterfly Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Pan-Seared Butterfly Chicken

Experience a delightfully crisp and tangy twist on pan-seared butterfly chicken accented with fresh lemon and aromatic herbs. This dish features tender chicken, perfectly seared in a light coating of olive oil, and is accompanied by a vibrant side of quinoa and baby spinach, making it a balanced meal that’s as nutritious as it is flavorful.

NUTRITION

379kcal
Protein
42.2g
Fat
10.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Butterfly Chicken Breast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Rosemary & Thyme

1 clove Garlic

1/2 cup Cooked Quinoa

1 cup Baby Spinach

PREPARATION

  • 1

    Pat the butterfly chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    In a small bowl, combine the olive oil, lemon juice, finely chopped fresh herbs, and minced garlic.

  • 3

    Brush the chicken all over with the lemon-herb mixture.

  • 4

    Preheat a non-stick skillet over medium-high heat. Once hot, place the chicken in the pan, skin side down if applicable, and sear for about 4-5 minutes until the outside is crispy.

  • 5

    Flip the chicken and cook for another 4-5 minutes until fully cooked and juices run clear.

  • 6

    While the chicken finishes cooking, lightly toss baby spinach with a splash of lemon juice or extra herbs if desired, and reheat the cooked quinoa if necessary.

  • 7

    Plate the chicken alongside the quinoa and a fresh bed of spinach. Drizzle any remaining pan juices over the top for extra flavor.