Name: Pan-Seared Chicken with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tbsp extra virgin olive oil; 0.5 tbsp ghee; 1 cup asparagus spears; 0.5 cup cherry tomatoes; 1 tbsp lemon juice; 1 whole garlic clove; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley; 0.5 tsp fresh thyme

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 finished with a bright lemon-herb sauce and served with crisp-tender asparagus and blistered tomatoes for a vibrant, zesty meal.

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NUTRITION

Protein

58.0g

Fat

27.4g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tbsp ghee

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp lemon juice

1 whole garlic clove

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

0.5 tsp fresh thyme

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PREPARATION

1
Pat the chicken breast dry with paper towels and season both sides evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through, then remove and set aside to rest.
4
In the same skillet, add the asparagus and cherry tomatoes, sautéing for 3-4 minutes until the asparagus is crisp-tender and tomatoes begin to blister.
5
Reduce the heat to low, add the minced garlic and ghee, stirring for 30 seconds until fragrant.
6
Whisk in the lemon juice, fresh parsley, and fresh thyme to create a light pan sauce.
7
Return the chicken to the pan to coat with the sauce and serve immediately alongside the roasted vegetables.