Name: Golden Pan-Seared Chicken with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp avocado oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tbsp lemon juice; 1 clove garlic; 1 tsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Golden Pan-Seared Chicken with Lemon-Herb Sauce

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

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Chicken with Lemon-Herb Sauce

Pan-seared chicken breast finished with a vibrant lemon-garlic herb sauce and served alongside crisp-tender asparagus and fluffy quinoa.

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NUTRITION

Protein

51.8g

Fat

22.6g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

1 clove garlic

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.
2
Heat the avocado oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.
3
Place the chicken in the pan and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and let it rest on a plate; in the same skillet, add the minced garlic and asparagus spears.
5
Sauté the asparagus for 3-4 minutes until crisp-tender, then deglaze the pan with lemon juice, scraping up any browned bits.
6
Stir in the fresh parsley and serve the chicken and asparagus over the warm cooked quinoa, drizzling any remaining pan sauce over the top.