Name: Golden Pan-Seared Chicken with Zesty Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.5 cup cherry tomatoes; 1 clove garlic; 1 tbsp lemon juice; 1 tsp lemon zest; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp 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.

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Chicken with Zesty Lemon

Pan-seared chicken breast finished with a vibrant lemon-garlic glaze, served over fluffy quinoa and tender roasted asparagus for a bright, satisfying meal.

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NUTRITION

Protein

57.2g

Fat

15.3g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and set aside to rest for 5 minutes.
5
In the same skillet, add the asparagus spears and halved cherry tomatoes, sautéing for 3 to 4 minutes until tender-crisp.
6
Add the minced garlic, lemon juice, and lemon zest to the vegetables, stirring for 1 minute until fragrant.
7
Plate the warm cooked quinoa and top with the sautéed vegetables and the sliced pan-seared chicken.
8
Garnish with fresh parsley before serving.