Name: Pan-Seared Chicken Tenderloin with Herbed Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken tenderloins; 1 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 clove garlic; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole lemon

Pan-Seared Chicken Tenderloin with Herbed Quinoa

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 Tenderloin with Herbed Quinoa

Golden pan-seared chicken tenderloins infused with aromatic rosemary and garlic, served over fluffy quinoa and tender roasted asparagus for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

43.2g

Fat

18.9g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken tenderloins

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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PREPARATION

1
Pat the chicken tenderloins dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3
Place the chicken tenderloins in the skillet and sear for 3-4 minutes until a golden-brown crust forms.
4
Flip the chicken and add the minced garlic, chopped rosemary, and thyme to the pan, tossing to coat the meat.
5
Add the asparagus spears to the same skillet, cooking for another 4-5 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
6
Fluff the pre-cooked quinoa and place it in a bowl or on a plate.
7
Top the quinoa with the seared chicken and asparagus, then squeeze fresh lemon juice over the entire dish before serving.