Name: Golden Pan-Seared Chicken with Zesty Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.5 whole lemon; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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.

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Chicken with Zesty Lemon

Pan-seared chicken breast finished with a vibrant lemon-garlic glaze, served over fluffy quinoa and crisp roasted asparagus for a bright and zesty meal.

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NUTRITION

Protein

53.1g

Fat

21.2g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 whole lemon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat 0.5 tbsp of extra virgin olive oil in a medium skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
4
While the chicken cooks, toss the asparagus spears with the remaining 0.5 tbsp of olive oil and a pinch of salt in a separate pan over medium heat until tender-crisp.
5
Remove the chicken from the skillet and set aside to rest for 3 minutes; in the same skillet, add the minced garlic and the juice from the lemon, scraping up any browned bits.
6
Slice the chicken and serve it over the warm cooked quinoa with the asparagus on the side, drizzling the lemon-garlic pan sauce over the top.