Golden Pan-Seared Chicken with Zesty Herbs

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

Golden Pan-Seared Chicken with Zesty Herbs

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Chicken with Zesty Herbs

Pan-seared chicken breast seasoned with zesty herbs and lemon, served alongside crisp-tender asparagus for a bright and savory finish.

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NUTRITION

455kcal
Protein
58.2g
Fat
20.9g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 tbsp fresh parsley

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.

  • 2

    Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    During the final 4 minutes of cooking, add the asparagus spears to the same pan, sautéing them in the remaining oil until they are bright green and crisp-tender.

  • 5

    Remove the pan from the heat, drizzle the fresh lemon juice over the chicken and vegetables, and garnish with chopped fresh parsley before serving.

Golden Pan-Seared Chicken with Zesty Herbs

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

Golden Pan-Seared Chicken with Zesty Herbs

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Chicken with Zesty Herbs

Pan-seared chicken breast seasoned with zesty herbs and lemon, served alongside crisp-tender asparagus for a bright and savory finish.

NUTRITION

455kcal
Protein
58.2g
Fat
20.9g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 tbsp fresh parsley

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.

  • 2

    Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    During the final 4 minutes of cooking, add the asparagus spears to the same pan, sautéing them in the remaining oil until they are bright green and crisp-tender.

  • 5

    Remove the pan from the heat, drizzle the fresh lemon juice over the chicken and vegetables, and garnish with chopped fresh parsley before serving.