Golden Pan-Seared Chicken with Zesty Lemon

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

Golden Pan-Seared Chicken with Zesty Lemon

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Chicken with Zesty Lemon

Tender chicken breast pan-seared until golden and finished with a bright lemon-garlic glaze, served alongside crisp asparagus and fluffy quinoa.

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NUTRITION

530kcal
Protein
56.7g
Fat
21.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup asparagus

0.5 cup cooked quinoa

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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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 large skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the chicken in the skillet and sear for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan and set it aside to rest on a plate.

  • 5

    In the same skillet, add the minced garlic and asparagus spears, sautéing for 3-4 minutes until they are tender-crisp.

  • 6

    Pour the lemon juice into the pan to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

  • 7

    Slice the chicken and serve it over a bed of warm quinoa, arranging the asparagus on the side and drizzling the remaining pan juices over the top.

Golden Pan-Seared Chicken with Zesty Lemon

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

Golden Pan-Seared Chicken with Zesty Lemon

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Chicken with Zesty Lemon

Tender chicken breast pan-seared until golden and finished with a bright lemon-garlic glaze, served alongside crisp asparagus and fluffy quinoa.

NUTRITION

530kcal
Protein
56.7g
Fat
21.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup asparagus

0.5 cup cooked quinoa

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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 large skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the chicken in the skillet and sear for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan and set it aside to rest on a plate.

  • 5

    In the same skillet, add the minced garlic and asparagus spears, sautéing for 3-4 minutes until they are tender-crisp.

  • 6

    Pour the lemon juice into the pan to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

  • 7

    Slice the chicken and serve it over a bed of warm quinoa, arranging the asparagus on the side and drizzling the remaining pan juices over the top.