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 vibrant lemon-garlic glaze and served over fluffy quinoa with crisp-tender roasted asparagus.

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NUTRITION

550kcal
Protein
57.2g
Fat
22.1g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

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 to ensure a perfect sear, then season both sides evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and sear for 5-6 minutes per side until the exterior is beautifully golden and the internal temperature reaches 165°F.

  • 4

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

  • 5

    Deglaze the pan by stirring in the fresh lemon juice and lemon zest, scraping up any flavorful browned bits from the bottom to form a light sauce.

  • 6

    Fluff the pre-cooked quinoa and plate it alongside the chicken and asparagus, drizzling the zesty pan sauce over the top and garnishing 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 vibrant lemon-garlic glaze and served over fluffy quinoa with crisp-tender roasted asparagus.

NUTRITION

550kcal
Protein
57.2g
Fat
22.1g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

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 to ensure a perfect sear, then season both sides evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and sear for 5-6 minutes per side until the exterior is beautifully golden and the internal temperature reaches 165°F.

  • 4

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

  • 5

    Deglaze the pan by stirring in the fresh lemon juice and lemon zest, scraping up any flavorful browned bits from the bottom to form a light sauce.

  • 6

    Fluff the pre-cooked quinoa and plate it alongside the chicken and asparagus, drizzling the zesty pan sauce over the top and garnishing with fresh parsley.