Name: Golden Pan-Seared Chicken Breast with Creamy Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp olive oil; 0.5 cup cremini mushrooms; 1.5 cup baby spinach; 2 tbsp full-fat coconut milk; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 cup cooked quinoa

Golden Pan-Seared Chicken Breast with Creamy 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 Breast with Creamy Sauce

Pan-seared chicken breast finished with a velvety coconut-Dijon sauce and earthy mushrooms served over a bed of wilted spinach and fluffy quinoa.

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NUTRITION

Protein

50.9g

Fat

19.1g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup cremini mushrooms

1.5 cup baby spinach

2 tbsp full-fat coconut milk

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup cooked quinoa

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a medium skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and cooked through.
4
Remove the chicken from the pan and let it rest on a clean cutting board for 5 minutes.
5
In the same skillet, add the sliced cremini mushrooms and sauté for 3 to 4 minutes until tender.
6
Lower the heat to medium-low and stir in the full-fat coconut milk and Dijon mustard, whisking gently to incorporate the browned bits from the pan.
7
Add the baby spinach to the sauce and toss for 1 minute until just wilted.
8
Slice the chicken and serve it over the warm cooked quinoa, drizzling the creamy mushroom and spinach sauce over the top.