Name: Pan-Seared Lemon Herb Chicken with Sautéed Zucchini and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 cup zucchini; 0.5 cup red bell pepper; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic

Pan-Seared Lemon Herb Chicken with Sautéed Zucchini and 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 Lemon Herb Chicken with Sautéed Zucchini and Quinoa

Pan-seared chicken breast seasoned with zesty lemon and herbs, served over a bed of fluffy quinoa and crisp sautéed vegetables.

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NUTRITION

Protein

43.5g

Fat

19.0g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup zucchini

0.5 cup red bell pepper

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.
2
Heat 0.5 tbsp extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken to the pan and sear for 5-7 minutes per side until golden brown and cooked through.
4
Remove the chicken from the pan and let it rest for 3 minutes.
5
In the same skillet, add the remaining 0.5 tbsp extra virgin olive oil, minced garlic, zucchini, and red bell pepper.
6
Sauté the vegetables for 3-4 minutes until tender-crisp.
7
Stir in the cooked quinoa and lemon juice, heating through for 1 minute.
8
Slice the chicken and serve over the vegetable and quinoa mixture.