Name: Crispy Lemon-Herb Chicken and Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 3 oz shrimp; 1 tbsp extra virgin olive oil; 1 cup asparagus spears; 0.25 cup cooked quinoa; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken and Shrimp

Pan-seared chicken and succulent shrimp finished with a zesty lemon-herb glaze and served over fluffy quinoa with crisp-tender asparagus.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.6g

Fat

19.6g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

3 oz shrimp

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.25 cup cooked quinoa

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast and shrimp evenly with sea salt, black pepper, and dried oregano.
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 5-6 minutes per side until golden brown and cooked through.
4
Add the shrimp and minced garlic to the skillet, cooking for 2-3 minutes until the shrimp are pink and opaque.
5
Toss in the asparagus spears and sauté for an additional 3-4 minutes until they are vibrant green and crisp-tender.
6
Stir in the lemon juice and lemon zest to deglaze the pan and coat the proteins.
7
Serve the chicken and shrimp over a bed of warm cooked quinoa, drizzling any remaining pan juices over the top.