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 reduction, served alongside crisp-tender asparagus for a vibrant and zesty meal.

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NUTRITION

334kcal
Protein
40.7g
Fat
15.1g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.75 tbsp extra virgin olive oil

1 clove garlic

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tsp fresh thyme

1 tbsp fresh parsley

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Season the chicken breast evenly on both sides with sea salt and black pepper to ensure every bite is flavorful.

  • 2

    Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Carefully place the chicken in the skillet and sear for 6 to 7 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 4

    Transfer the chicken to a clean plate and tent loosely with foil to rest, allowing the juices to redistribute.

  • 5

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.

  • 6

    Pour in the chicken broth and fresh lemon juice to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

  • 7

    Add the trimmed asparagus spears to the pan and sauté for 3 to 4 minutes until they are bright green and tender-crisp.

  • 8

    Stir in the fresh thyme and parsley, then return the chicken and any accumulated juices to the skillet, spooning the zesty sauce over the top 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 reduction, served alongside crisp-tender asparagus for a vibrant and zesty meal.

NUTRITION

334kcal
Protein
40.7g
Fat
15.1g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.75 tbsp extra virgin olive oil

1 clove garlic

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tsp fresh thyme

1 tbsp fresh parsley

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Season the chicken breast evenly on both sides with sea salt and black pepper to ensure every bite is flavorful.

  • 2

    Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Carefully place the chicken in the skillet and sear for 6 to 7 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 4

    Transfer the chicken to a clean plate and tent loosely with foil to rest, allowing the juices to redistribute.

  • 5

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.

  • 6

    Pour in the chicken broth and fresh lemon juice to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

  • 7

    Add the trimmed asparagus spears to the pan and sauté for 3 to 4 minutes until they are bright green and tender-crisp.

  • 8

    Stir in the fresh thyme and parsley, then return the chicken and any accumulated juices to the skillet, spooning the zesty sauce over the top before serving.