Name: Quick Pan-Seared Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.5 whole lemon; 2 cloves garlic; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Quick Pan-Seared Lemon Herb Chicken

Pan-seared chicken breast infused with zesty lemon and aromatic herbs, served over a bed of fluffy quinoa and crisp-tender asparagus for a bright, citrusy finish.

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NUTRITION

Protein

52.7g

Fat

21.1g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 whole lemon

2 cloves garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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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 large skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 5 to 7 minutes on one side until a golden-brown crust forms.
4
Flip the chicken, then add the trimmed asparagus spears and minced garlic to the empty spaces in the pan.
5
Squeeze the juice of half a lemon over the chicken and asparagus, then cover the pan and cook for another 5 to 6 minutes until the chicken reaches an internal temperature of 165°F.
6
Remove from heat and let the chicken rest for 2 minutes before slicing.
7
Serve the sliced chicken and sautéed asparagus over the warm cooked quinoa, garnished with freshly chopped parsley.