Name: Zesty Lemon-Herb Pan-Seared Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 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

Zesty Lemon-Herb Pan-Seared Chicken

Tender chicken breast pan-seared with a zesty lemon-herb glaze, served alongside crisp asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

52.1g

Fat

22.6g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
2
Heat the olive oil in a medium stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
3
Place the chicken in the skillet and sear for 5 to 7 minutes per side until a golden-brown crust forms and the internal temperature reaches 165 degrees Fahrenheit.
4
During the final 4 minutes of chicken cooking, add the asparagus spears to the skillet, sautéing them in the oil until they are tender-crisp and vibrant green.
5
Add the minced garlic, lemon juice, and lemon zest to the pan, tossing the chicken and asparagus for 1 minute to emulsify the juices into a bright sauce.
6
Transfer the cooked quinoa to a plate and top with the pan-seared chicken and asparagus, drizzling any remaining zesty pan sauce over the top before serving.