Golden Pan-Seared Chicken with Zesty Lemon

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

Golden Pan-Seared Chicken with Zesty Lemon

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Chicken with Zesty Lemon

Pan-seared chicken breast finished with a bright lemon-garlic glaze, served over fluffy quinoa and crisp-tender asparagus for a vibrant, citrusy finish.

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NUTRITION

551kcal
Protein
57.3g
Fat
21.9g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides evenly with the sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and sear for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan to rest; in the same skillet, add the asparagus spears and sauté for 3-4 minutes until crisp-tender.

  • 5

    Stir in the minced garlic, lemon juice, and lemon zest, tossing the asparagus to coat for 1 minute until fragrant.

  • 6

    Plate the cooked quinoa, top with the pan-seared chicken and asparagus, then drizzle any remaining pan juices over the top and garnish with fresh parsley.

Golden Pan-Seared Chicken with Zesty Lemon

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

Golden Pan-Seared Chicken with Zesty Lemon

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Chicken with Zesty Lemon

Pan-seared chicken breast finished with a bright lemon-garlic glaze, served over fluffy quinoa and crisp-tender asparagus for a vibrant, citrusy finish.

NUTRITION

551kcal
Protein
57.3g
Fat
21.9g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides evenly with the sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and sear for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan to rest; in the same skillet, add the asparagus spears and sauté for 3-4 minutes until crisp-tender.

  • 5

    Stir in the minced garlic, lemon juice, and lemon zest, tossing the asparagus to coat for 1 minute until fragrant.

  • 6

    Plate the cooked quinoa, top with the pan-seared chicken and asparagus, then drizzle any remaining pan juices over the top and garnish with fresh parsley.