Name: Golden Pan-Seared Chicken with Zesty Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup asparagus; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 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 seasoned with garlic and herbs, served over fluffy quinoa and snap-tender asparagus with a bright, citrusy finish.

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NUTRITION

Protein

45.9g

Fat

18.8g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp 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
Season the chicken breast evenly with sea salt and black pepper on both sides.
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 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and let it rest; add the minced garlic and asparagus to the same skillet.
5
Sauté the asparagus for 3-4 minutes until vibrant green and tender-crisp, then stir in the lemon juice and zest to deglaze.
6
Plate the warm cooked quinoa, top with the sautéed asparagus and sliced chicken, then garnish with fresh parsley.