Name: Pan-Seared Chicken with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tbsp Olive oil; 1 cup Asparagus; 0.5 cup Cooked quinoa; 0.25 cup Chicken broth; 1 tbsp Lemon juice; 2 whole Garlic cloves; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Pan-Seared Chicken with Lemon-Herb Sauce

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Lemon-Herb Sauce

Pan-seared chicken breast drizzled with a bright, zesty lemon-herb reduction and served alongside tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

52.9g

Fat

21g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 cup Asparagus

0.5 cup Cooked quinoa

0.25 cup Chicken broth

1 tbsp Lemon juice

2 whole Garlic cloves

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano on both sides.
2
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.
3
Remove the chicken from the pan and set aside to rest; in the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4
Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits from the bottom, and simmer for 3 minutes until the liquid reduces slightly.
5
Steam or lightly sauté the asparagus in a separate pan with a splash of water for 4-5 minutes until tender-crisp.
6
Stir the fresh parsley into the lemon sauce, then plate the chicken over the fluffy quinoa with asparagus on the side, spooning the sauce generously over the top.