YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Chicken with Zesty Lemon
Pan-seared chicken breast finished with a vibrant lemon-garlic glaze, served alongside nutty brown rice and crisp-tender asparagus for a bright and satisfying meal.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
1 cup asparagus spears
1 tbsp extra virgin olive oil
0.5 medium lemon
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
1 tsp fresh parsley
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.
Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.
While the chicken cooks, steam the asparagus spears for 3 to 4 minutes until they are bright green and crisp-tender.
Remove the chicken from the heat and squeeze the fresh lemon juice directly over the meat, allowing it to deglaze the pan slightly.
Garnish the chicken with finely chopped fresh parsley.
Serve the chicken immediately alongside the warm brown rice and steamed asparagus.