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.

Pan-Seared Chicken with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Lemon-Herb Sauce

Pan-seared chicken breast drizzled with a bright lemon-herb sauce and served over fluffy quinoa with crisp-tender asparagus.

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NUTRITION

547kcal
Protein
57.2g
Fat
22.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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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, and dried oregano.

  • 2

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

  • 3

    Carefully place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    Transfer the chicken to a plate to rest for 5 minutes; in the same skillet, add the minced garlic and asparagus spears, sautéing for 3 to 4 minutes until they are vibrant green and slightly charred.

  • 5

    Deglaze the pan by stirring in the lemon juice and chopped fresh parsley, scraping up any browned bits from the bottom of the pan to create a light, flavorful sauce.

  • 6

    Place the warm cooked quinoa on a plate, top with the chicken and asparagus, and pour the lemon-herb pan sauce over the entire dish before serving.

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.

Pan-Seared Chicken with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Lemon-Herb Sauce

Pan-seared chicken breast drizzled with a bright lemon-herb sauce and served over fluffy quinoa with crisp-tender asparagus.

NUTRITION

547kcal
Protein
57.2g
Fat
22.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

  • 1

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

  • 2

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

  • 3

    Carefully place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    Transfer the chicken to a plate to rest for 5 minutes; in the same skillet, add the minced garlic and asparagus spears, sautéing for 3 to 4 minutes until they are vibrant green and slightly charred.

  • 5

    Deglaze the pan by stirring in the lemon juice and chopped fresh parsley, scraping up any browned bits from the bottom of the pan to create a light, flavorful sauce.

  • 6

    Place the warm cooked quinoa on a plate, top with the chicken and asparagus, and pour the lemon-herb pan sauce over the entire dish before serving.