Name: Zesty Lemon-Caper Chicken Cutlets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.25 tbsp extra virgin olive oil; 0 tbsp ghee; 2 tbsp fresh lemon juice; 1 tbsp capers; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Caper Chicken Cutlets

Pan-seared chicken cutlets drizzled in a bright lemon-caper sauce, served with crisp roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

53.0g

Fat

11.8g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

0.25 tbsp extra virgin olive oil

0 tbsp ghee

2 tbsp fresh lemon juice

1 tbsp capers

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Heat olive oil in a large skillet over medium-high heat and sauté the asparagus for 5 minutes until crisp-tender.
3
Remove asparagus and add chicken to the same skillet, searing for 4-5 minutes per side until golden and cooked through.
4
Lower the heat, add minced garlic, lemon juice, capers, and ghee to the pan, whisking for 1 minute to create a glossy sauce.
5
Serve the chicken and asparagus over the warm quinoa, drizzling the zesty pan sauce over the top and garnishing with fresh parsley.