Name: Zesty Lemon Herb Chicken Cutlets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Herb Chicken Cutlets

Pan-seared chicken cutlets infused with bright lemon and fragrant herbs, served over fluffy quinoa with crisp-tender roasted asparagus.

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NUTRITION

Protein

56.5g

Fat

15.1g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the chicken cutlets dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat.
3
Place the chicken cutlets in the skillet and sear for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F.
4
While the chicken cooks, steam or lightly sauté the asparagus spears in a separate pan until they are vibrant green and crisp-tender.
5
Reduce the skillet heat to low; add the minced garlic, lemon juice, and lemon zest, tossing the chicken to coat thoroughly in the citrus pan sauce.
6
Plate the chicken over the warm cooked quinoa and serve alongside the prepared asparagus.